An edition of Causes of flavor and off-flavor in fresh and preserved foods (in general) (1952)

Causes of flavor and off-flavor in fresh and preserved foods (in general).

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Causes of flavor and off-flavor in fresh and ...
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Last edited by Open Library Bot
December 5, 2010 | History
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An edition of Causes of flavor and off-flavor in fresh and preserved foods (in general) (1952)

Causes of flavor and off-flavor in fresh and preserved foods (in general).

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Publish Date
Language
English

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Subjects

Bibliography, Flavor, Food

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Edition Availability
Cover of: Causes of flavor and off-flavor in fresh and preserved foods (in general).
Causes of flavor and off-flavor in fresh and preserved foods (in general).
1952
in English
  • Not in Library

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Book Details

Table of Contents

[1] pt. 1. Fresh and preserved foods (in general). 2d ed. pt. 2. Fresh and preserved vegetables. 2d ed. pt. 3. Dairy products. 2d ed.
[2] pt. 4. Fresh and preserved meats and fish. pt. 5. Fresh and preserved fruits. pt. 6. Baking and bakery products.

Edition Notes

Cover title.

Published in
Chicago
Series
Bibliographic series, no. 1

Classifications

Dewey Decimal Class
016.664/07
Library of Congress
Z5776.F7 U54 1952

The Physical Object

Pagination
6 v. in 2.

ID Numbers

Open Library
OL5101132M
LCCN
74173176

Source records

Library of Congress MARC record

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December 5, 2010 Edited by Open Library Bot Added subjects from MARC records.
December 10, 2009 Created by WorkBot add works page