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
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