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 …
- Edition
- Second edition
- ISBN/ISSN
- 0-85186-433-3
- Collation
- xi, 326 hal. ; ilus. ; 15 x 21 cm
- Series Title
- -
- Call Number
- 631 COU f
Search Result
Found 1 from your keywords: Author : "T.P. Coultate"
Query took 0.00085 second(s) to complete
Perikanan Tangkap 
Perikanan Budidaya 
Pengolahan Ikan 
Pulau Kecil 
Masyarakat Pesisir 
Local Content 
Ekspor Perikanan 
Illegal Fishing 
Ilmu - Ilmu Sosial 
Geografi dan Sejarah