Food fundamentals.

Food fundamentals.

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Bibliographic Details
Main Author:	McWilliams, Margaret
Format:	Book
Language:	English
Published:	New York, Wiley [1974]
Subjects:	Food.

Description
Physical Description:	501, 67, 3, 4, 17 p. illus. 23 cm.
Bibliography:	Includes bibliographies.
ISBN:	0471587362