Jacobs, Morris B. <br/><br/>
The chemistry and technology of food and food products. Vol.III 

 - New York:  Interscience Publishers,  1951 
 - viii,2580p.  ill.  25cm. 
<br/><br/><label>Subjects--Topical Terms: </label><br/> Food products<br/>Technology of food 
<br/><br/><label>LC Class. No.: </label>TX531.J32 Vol.III