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The Chemistry and technology of food Edited by Morris B. Jacobs

By: Jacobs, Morris BMaterial type: Text

TextLanguage: English Publication details: New York : Interscience Publishers, Inc., 1951Description: 1 v. (xxv, 832 p. ) ; 25 cmSubject(s): Food Technology | Food Chemistry | Food ProductsDDC classification: 664 JAC.1

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Books	Mysore University Main Library	664 JAC.1 (Browse shelf (Opens below))	Available		051328

Previous		No cover image available	No cover image available	No cover image available	No cover image available	No cover image available		Next
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Includes index.

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