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, Samuel C. (author)

• Book ID: 121145490
• Publisher: American Association for the Advancement of Science (AAAS)
• Year: 1952
• Tongue: English
• Weight: 108 KB
• Volume: 116
• Category: Article
• ISSN: 0036-8075
• DOI: 10.1126/science.116.3023.643-a