Biochemistry of foods
By: [by] N. A. M. Eskin, H. M. Henderson [and] R. J. Townsend.
Contributors: Henderson, H. M. joint author.; Townsend, Ronald Jefferson, joint author.
Publisher: Academic Press
Published: 1971
Place of publication: New York
Language: eng
Number of pages: 240
Subjects: Food.; Biochemistry.
Notes: Includes bibliographies.