Food and its functions, a text-book for students of cookery, by James Knight.
|Main Author:||Knight, James.|
London [etc.] : Blackie & son, limited, 1895.
An expansion of a course of lectures on dietetics delivered to the students at the Glasgow schools of cookery. cf. Pref.
vii, , -282 p.
illus., double col. pl., diagrs.
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