The Structure and Composition of Foods.
โฆ LIBER โฆ
Structure and composition of foods. By A. L. Winton, Ph.D., and Kate B. Winton, Ph.D. Vol. I. Cereals, Starch, Oil Seeds, Nuts, Oils, Forage Plants. Pp. xiv +710. New York: J. Wiley & Sons; London: Chapman & Hall, 1932. 53s
- Publisher
- Wiley (John Wiley & Sons)
- Year
- 1932
- Weight
- 255 KB
- Volume
- 51
- Category
- Article
- ISSN
- 0368-4075
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โฆ Synopsis
Wrishingtoii hiis hecn clectctl nii honornry nicnibcr of the IIincrdogicril Socicty. Prof. BIilcs Wnlkcr, lp.lLS., l'rofessor of Elcctricnl l3iiginccriiig i i i tlic Collcgc of Tccliriology, Univcrsity of ;\lnnclicster, is rctiriiig i n August iicst. ' REVIEWS SI'RUCTURI.: hSD ColrrosrTIos OF FOODS. By d. L,
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