Interactions of food components 
/ ed. by G.G. Birch and Lindey 
. - New York  : Elsevier Applied Science, 1986
. - VIII-343 p.  : ill.  ; 23 cm. 
<br/><br/>Bibliogr., index 
<br/><br/><label>ISBN: </label>0853343985 
<br/><br/><label>Source: </label> Achat 
<br/><br/><label>Universal Decimal Class. No.: </label>664.