Organic and food chemistry
By: by Garry Eugene Culver and Thomas Arthur Rogers.
Contributors: Rogers, Thomas Arthur, joint author.
Publisher: P. Blakiston's son & co. inc.
Published: 1929
Place of publication: Philadelphia
Language: eng
Number of pages: 212
Subjects: Chemistry, Organic; Food -- Analysis
Notes: "List of books consulted": p. 207-208.