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Chemistry of food and nutrition,
by Henry C. Sherman ...


Main Author: Sherman, Henry C. b. 1875.
Language(s): English
Published: New York, The Macmillan company, 1949.
Edition: 7th ed.
Subjects: Nutrition
Food > Food / Analysis
Note: "References and suggested readings" at end of each chapter except the first.
Physical Description: viii p., 1 l., 675 p. illus., diagrs. 22 cm.
Locate a Print Version: Find in a library


Item Link Original Source
Limited (search only) University of Michigan
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