Food values:what they are and how to calculate them. Mckillop,Margaret
Material type:
TextPublication details: London; George Routledge and Sons; 1922Description: viii+171Subject(s): DDC classification: - Ocviic,6 1922
| Item type | Current library | Collection | Call number | Status | Barcode | |
|---|---|---|---|---|---|---|
| Book | Government Punjab Public Library Lahore | English Section | Ocviic,6 1922 (Browse shelf(Opens below)) | Available | GPPL-E-1000021116 |
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| No cover image available | No cover image available | No cover image available | No cover image available | No cover image available | No cover image available | No cover image available | ||
| Ocviic,1 1912 The chemistry of breadmaking with plates | Ocviic,10 1943 Food chemistry and cookery | Ocviic,4 1917 Course in food analysis | Ocviic,6 1922 Food values:what they are and how to calculate them. | Ocviic,7 1923 Nutrition The Chemistry of Life | Ocviic,8 1935 Chemistry of food and nutrition | Ocviic,9 1925 Chemistry of wheat flour (american chemical society monograph series) |
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