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An introduction to biochemistry of foods /
Zapisane w:
| 1. autor: | |
|---|---|
| Format: | Książka |
| Język: | angielski |
| Wydane: |
Amsterdam :
Elsevier Publishing,
1963.
|
| Hasła przedmiotowe: | |
| Etykiety: |
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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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