The chemistry and technology of food and food products / prepared by a group of specialists under the editorship of Morris B. Jacobs ...
Material type:
TextPublication details: New York : Interscience publishers, inc. , 1944.Description: xx, 890 p.: ill. ; 26 cmSubject(s): DDC classification: - 543.1 22 JAC
Book
| Cover image | Item type | Current library | Home library | Collection | Shelving location | Call number | Materials specified | Vol info | URL | Copy number | Status | Notes | Date due | Barcode | Item holds | Item hold queue priority | Course reserves | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| SAU Library Reference | 543.1 JAC (Browse shelf(Opens below)) | Not For Loan | 2615 |
Total holds: 0
Includes index
IMRAN
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