Chemistry and technology of food and food products edited by Morris B. Jacobs.

Contributor(s):

Jacobs, Morris B

Material type: Text

TextLanguage: English Publication details: New York Interscience Publishers 1951Edition: 2nd completely rev. and augm. edDescription: 3 v. (xxv, 2580 p.): ill. 25 cmSubject(s):

Food - Analysis. Food

DDC classification:

664 J15C19

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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
General Books	HMS Central Library	General Collection	664 J15C19 (Browse shelf(Opens below))	Available		HM3831

Library does not have V.1 and v.3. Includes bibliographies.

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