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Food: The Chemistry of its Components

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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.

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Availability

B1800967

631 COU f

Archivelago Indonesia Marine Library - Perpustakaan Kementerian Kelautan dan Perikanan

Available

Detail Information

Series Title

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Call Number

631 COU f

Publisher

1984 : ., Cambridge

Collation

xi, 326 hal. ; ilus. ; 15 x 21 cm

Language

English

ISBN/ISSN

0-85186-433-3

Classification

631

Content Type

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Media Type

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Carrier Type

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Edition

Second edition

Subject(s)

Food Security

Specific Detail Info

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Statement of Responsibility

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