Normal view MARC view ISBD view

Introduction to the biochemistry of foods /

Braverman, J. B. S.

Introduction to the biochemistry of foods / J. B. S. Braverman. - Amsterdam : Elsevier Publishing Company, 1963. - xv, 336 p. ; 21 cm.

Subjects--Topical Terms:
Fermentation
Food analysis
Food technology

Dewey Class. No.: 664 BRA

Place hold
Print
Add to your cart (remove)
Suggest for purchase
Save record
BIBTEX Dublin Core MARC (non-Unicode/MARC-8) MARCXML MODS (XML) RIS MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard)
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com)