Food science source book (2nd edn). Part 1: Terms and descriptions. Part 2: Composition, properties and general data: By Herbert W. Ockerman. AVI Van Nostrand, 1991. 1492 pp. ISBN (Part 1) 0-442-0076-0. (Part 2) 0-442-2333854

✍ Scribed by Gordon G. Birch

• Book ID: 103710202
• Publisher: Elsevier Science
• Year: 1991
• Tongue: English
• Weight: 78 KB
• Volume: 42
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/0308-8146(91)90077-2