Foods, Their Origin, Composition and Manufacture
Author: William Tibbles
Publisher:
Published: 1912
Total Pages: 978
ISBN-13:
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Foods and Their Adulteration
Author: Harvey Washington Wiley
Publisher:
Published: 1907
Total Pages: 686
ISBN-13:
DOWNLOAD EBOOKThe American Food Journal
Author:
Publisher:
Published: 1927
Total Pages: 408
ISBN-13:
DOWNLOAD EBOOKFood Products; Their Source, Chemistry, and Use
Author: Edgar Henry Summerfield Bailey
Publisher:
Published: 1928
Total Pages: 592
ISBN-13:
DOWNLOAD EBOOKJournal of the Royal Sanitary Institute
Author: Royal Sanitary Institute (Great Britain)
Publisher:
Published: 1913
Total Pages: 914
ISBN-13:
DOWNLOAD EBOOKJournal of the Royal Sanitary Institute
Author:
Publisher:
Published: 1913
Total Pages: 926
ISBN-13:
DOWNLOAD EBOOKJournal of the Royal Sanitary Institute
Author: Royal Society of Health (Great Britain)
Publisher:
Published: 1913
Total Pages: 1050
ISBN-13:
DOWNLOAD EBOOKThe Source, Chemistry and Use of Food Products
Author: Edgar Henry Summerfield Bailey
Publisher:
Published: 1914
Total Pages: 544
ISBN-13:
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Author: Royal Sanitary Institute (Great Britain)
Publisher:
Published: 1913
Total Pages: 924
ISBN-13:
DOWNLOAD EBOOKA Laboratory Manual of Foods and Cookery
Author: Emma B. Matteson
Publisher:
Published: 1916
Total Pages: 356
ISBN-13:
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