Food preparation
Subtitle: a textbook for colleges on the science of food processing
By: by Marion Deyoe Sweetman.
Publisher: J. Wiley & sons, inc.; Chapman & Hall, limited
Published: 1932
Place of publication: New York; London
Language: eng
Number of pages: 344
Subjects: Food; Cookery
Notes: "Selected textbook references" at end of each chapter except chapter two.