Les levures
Subtitle: caractères morphologiques et physiologiques, applications des levures sélectionnées
By: par Edmond Kayser.
Contributors: Katherine Golden Bitting Collection on Gastronomy (Library of Congress)
Series: Encyclopédie scientifique des aide-mémoire ;; no 176 B.; Section du biologiste; Encyclopédie scientifique des aide-mémoire ;; no 176 B.; Encyclopédie scientifique des aide-mémoire.
Publisher: Masson et cie; Gauthier-Villars
Published: 1896
Place of publication: Paris
Language: fre
Number of pages: 220
Subjects: Yeast.
Notes: Bitting, K.G.  Gastronomic bib., p. 255
Bibliography: p. [189]-195.
The two 16-page sections at end are catalogs of the two publishers.
Source: Gift of A.W. Bitting, presented in memory of Katherine Golden Bitting, Oct. 6, 1939.