Contenido: v.1. Cereals, starch, oil seeds, nuts, oils, forage plants -- v.2. Vegetables, legumes, fruits -- v.3. Milk (including human), butter, cheese, ice cream, eggs, meat, meat extracts, gelatin, animal fats, poultry, fish, shellfish -- v.4. Sugar, sirup, honey, tea, coffee, cocoa, spices, extracts, yeast, baking powder
Incluye bibliografía e índice analítico
La Biblioteca posee los vols. 1 y 2
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