Handbook of food manufacture.
Subtitle: A handbook of practical food information, containing factory tested commercial formulae and descriptions and analyses of prepared foods and raw materials for manufaturer, chemist, plant superintendent, food buyer, and broker, in the baking, beverage, confectionery, condiment, essence, fruit juice, fruit, flavor, ice cream, preserving, spice, and allied food industries.
By: By Dr. F. Fiene ... and Saul Blumenthal ...
Contributors: Blumenthal, Saul, joint author.
Publisher: Chemical publishing co. of N. Y., inc.
Published: 1938
Place of publication: New York, N.Y
Language: eng
Number of pages: 603
Subjects: Food
Other titles: Food Manufacture, Handbook of.