Introduction to the biochemistry of foods

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Bibliographic Details
Main Author:	Braverman, J.B.S
Format:	Book
Language:	English
Published:	Amsterdam : Elsevier Publishing , 1969
Subjects:	Food analysis Food composition
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041		\|a eng
082		\|2 21st ed. \|a 664.001572 \|b BRA/I
100		\|a Braverman, J.B.S.
245		\|a Introduction to the biochemistry of foods \|c by J.B.S. Braverman
260		\|a Amsterdam : \|b Elsevier Publishing , \|c 1969
300		\|a xv, 313p.: ill ; \|c 15cm
504		\|a Index: pp 314-36
653		\|a Food analysis
653		\|a Food composition
942		\|c EN \|2 ddc
999		\|c 16634 \|d 16634