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The chemistry and technology of food and food products /

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156651

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OCoLC

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19950923085702.0

008		740305s1951 nyu 001 0 eng d
010		\|a 51004274
015		\|aGB52-1877
035		\|a00328493
040		\|cCWR\|dUKM
049		\|aPVYA[][][][27408][v.1][27409][v.2][27410][v.3][28404][v.1 c.2]
050	0	\|aTX531\|b.J33
092	0	\|a664\|bC42.1, 1951
094		\|a靜宜\|d664\|eC42.1\|y1951\|cE27408/V.1\|cE27409/V.2\|cE27410/V.3\|cE28404/V.1 C.2\|cE28405/V.2 C.2\|cE28406/V.3 C.2\|cE28407/V.1 C.3\|cE28408/V.2 C.3\|cE28409/V.3 C.3\|tDDC\|fkathy
095		\|pBOOK\|d664\|eC42.1\|y1951\|lV.1
245	14	\|aThe chemistry and technology of food and food products /\|cprepared by a group of specialists.
250		\|a2d, completely rev. and augm. ed.
260		\|aNew York :\|bInterscience Pub.,\|cc1951.
300		\|a3 v. (xxv, 2580 p.) :\|bill. ;\|c21 cm.
504		\|aIncludes bibliographical references and index.
650	0	\|aFood\|xAnalysis.
650	0	\|aFood.
700	10	\|aJacobs, Morris B.\|d1905- .

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