The structure and composition of foods
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| Auteurs principaux: | , |
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| Format: | Livre |
| Langue: | anglais |
| Publié: |
Nueva York
John Wiley and Sons
1932
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| Sujets: | |
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| Description: | 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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| Description matérielle: | 3 v |