The chemistry and technology of food and food products / Edited by Morris B. Jacobs
Material type: TextLanguage: English Publication details: London : Interscience Publishers, 1951Description: 1 v. (xxv, 1 - 832 p.) ; 23 cmSubject(s): Food - Chemistry | Food science | Food preservation | Chemical preservationDDC classification: 664 JAC 3Item type | Current library | Call number | Status | Date due | Barcode |
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Books | Mysore University Main Library | 664 JAC 3 (Browse shelf (Opens below)) | Available | 062185 |
Includes index.
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