Foods
Subtitle: an introductory college course
By: [by] Gladys E. Vail [and others]
Contributors: Vail, Gladys E. 1902-; Justin, Margaret M., b. 1889.
Edition: 5th ed.
Publisher: Houghton Mifflin
Published: 1967
Place of publication: Boston
Language: eng
Number of pages: 693
Subjects: Food; Cookery
Notes: Includes bibliographies.
First-4th ed. by M. M. Justin.