Pearson's composition and analysis of foods /

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Pearson's composition and analysis of foods /

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Библиографические подробности
Главный автор:	Kirk, Ronald S.
Другие авторы:	Sawyer, Ronald, Egan, Harold, 1922-
Формат:	‌
Язык:	английский
Опубликовано:	Harlow, Essex, U.K. : Longman Scientific & Technical,c1991.
Редактирование:	9th ed.
Предметы:	Food > Analysis. Food adulteration and inspection.
Метки:	Добавить метку Нет меток, Требуется 1-ая метка записи!

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