Dictionary of Food Ingredients /

Bibliographic Details

Main Author:	Igoe, Robert S.
Corporate Author:	SpringerLink (Online service)
Other Authors:	Hui, Y. H.
Format:	eBook
Language:	English
Published:	Boston, MA : Springer US, 1996.
Edition:	Third edition.
Subjects:	Chemistry. Food science. Electronic books.
Online Access:	Connect to the full text of this electronic book