La chimie alimentaire dans l'oeuvre de Parmentier
By: [©♭dit©♭] par A. Balland
Contributors: Balland, A. (Antoine), 1845-
Publisher: J.-B. Bailli©·re
Published: 1902
Place of publication: Paris
Language: fre
Number of pages: 448
Subjects: Food Analysis
Notes: Includes bibliography.