THE CHEMISTRY AND TECHNOLOGY OF FOOD AND FOOD PRODUCTS: VOL. 2

THE CHEMISTRY AND TECHNOLOGY OF FOOD AND FOOD PRODUCTS: VOL. 2

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Bibliographic Details
Main Author: Morris B. Jacobs
Format: TEXT
Language:English
Published: 1951
Subjects:
food
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id lpplib-12753
record_format oai_dc
spelling lpplib-127532016-08-08 00:00:00Perpustakaan LPP YogyakartaTHE CHEMISTRY AND TECHNOLOGY OF FOOD AND FOOD PRODUCTS: VOL. 2Morris B. Jacobsfood1951TEXTp.; cm.;664 Jac tEnglish
institution Politeknik LPP Yogyakarta
collection Perpustakaan Yogyakarta
language English
topic food
spellingShingle food
Morris B. Jacobs
THE CHEMISTRY AND TECHNOLOGY OF FOOD AND FOOD PRODUCTS: VOL. 2
description
format TEXT
author Morris B. Jacobs
author_facet Morris B. Jacobs
author_sort Morris B. Jacobs
title THE CHEMISTRY AND TECHNOLOGY OF FOOD AND FOOD PRODUCTS: VOL. 2
title_short THE CHEMISTRY AND TECHNOLOGY OF FOOD AND FOOD PRODUCTS: VOL. 2
title_full THE CHEMISTRY AND TECHNOLOGY OF FOOD AND FOOD PRODUCTS: VOL. 2
title_fullStr THE CHEMISTRY AND TECHNOLOGY OF FOOD AND FOOD PRODUCTS: VOL. 2
title_full_unstemmed THE CHEMISTRY AND TECHNOLOGY OF FOOD AND FOOD PRODUCTS: VOL. 2
title_sort chemistry and technology of food and food products: vol. 2
physical p.; cm.;
publishDate 1951
callnumber-raw 664 Jac t
callnumber-search 664 Jac t
_version_ 1742521273961938944

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