The structure and composition of foods
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| Main Authors: | , |
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| Format: | Bog |
| Sprog: | engelsk |
| Udgivet: |
Nueva York
John Wiley and Sons
1932
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| Fag: | |
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| Emne beskrivelse: | v.1: Cereals, starch, oil seeds, nuts, oils, forage plants v.2: Vegetables, legumes, fruits v.3: Milk: including human, butter,cheese, ice cream, eggs, meat, meat extracts, gelatin, animal fats, poultry, fish, shellfish |
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| Fysisk beskrivelse: | 3 v |