The Chemistry and Technology of Food and Food Products. Herausgeg. von M. B. Jacobs. Interscience Publishers, Inc. New York, 1951. 2. ergänzte Aufl., Bd. III: XXX, 1773–2580 S., 175 Abb., 66 Tab., $ 15.–

✍ Scribed by F. Kiermeier

• Publisher: John Wiley and Sons
• Year: 1953
• Tongue: English
• Weight: 177 KB
• Volume: 65
• Category: Article
• ISSN: 0044-8249
• DOI: 10.1002/ange.19530650212