Food: The Chemistry of its Components
For the chemists of 18th and 19th centuries an understanding of the chemical nature of our food was a major objective. They realised that this knowledge was essential if dietary standards and with them health and prosperity, were to improve.
|B1800967||631 COU f||Archivelago Indonesia Marine Library - Perpustakaan Kementerian Kelautan dan Perikanan||Available|
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