Braverman, J. B. S. <br/><br/>
Introduction to the biochemistry of foods 

 - Amsterdam :  Elsevier,  1969 (c.1963) 
 - 336 p.  : ilus. 
<br/><br/><label>LCCN: </label>23764 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Alimentos--Bioquímica.<br/>Química vegetal.
<br/><br/><label>Dewey Class. No.: </label>581.192  / B7