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Food Science: A Symposium on Quality and Preservation of Foods. E. C. Bate-Smith and T. N. Morris, Eds. New York: Cambridge Univ. Press, 1952. 319 pp. Illus. $8.00

✍ Scribed by PRESCOTT, S. C.

Book ID: 121145488
Publisher: American Association for the Advancement of Science
Year: 1952
Tongue: English
Weight: 49 KB
Volume: 116
Category: Article
ISSN: 0036-8075
DOI: 10.1126/science.116.3023.643

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