The structure and composition of foods
Shranjeno v:
| Main Authors: | , |
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| Format: | Knjiga |
| Jezik: | angleščina |
| Izdano: |
Nueva York
John Wiley and Sons
1932
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| Teme: | |
| Oznake: |
Označite
Brez oznak, prvi označite!
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| Opis knjige/članka: | 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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| Fizični opis: | 3 v |