An introduction to biochemistry of foods /

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Bibliographic Details
Main Author: Braverman, J. B. S.
Format: Book
Language:English
Published: Amsterdam : Elsevier Publishing, 1963.
Subjects:
Biochemistry.
Food > Composition.
Food > Analysis.
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MARC

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100 1 0 |a Braverman, J. B. S. 
245 1 3 |a An introduction to biochemistry of foods /  |c by J. B. S. Braverman. 
260 0 |a Amsterdam :  |b Elsevier Publishing,  |c 1963. 
300 |a xv, 336 p. :  |b ill. 
650 0 |a Biochemistry. 
650 0 |a Food  |x Composition. 
650 0 |a Food  |x Analysis. 
942 |2 ddc 
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999 |c 67077  |d 67077 

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