The chemistry and technology of food and food products / 
edited by Morris B. Jacobs 
 - 2nd revised ed. 
 - New York :  Interscience Pub.,  1951 
 - 3 v. :  ill. ;  26 cm. 
<br/><br/>Includes bibliographical references and index 
<br/><br/><label>ISBN: </label> USD 42.00 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Analysis<br/>Food
<br/><br/><label>Dewey Class. No.: </label>664