Opening book details…
About this Chemistry article
The Scientific Aspect of the Preparation of Food by L. H. Lampitt is a Chemistry article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Chemistry.
- Author
- L. H. Lampitt
- Publisher
- Wiley (John Wiley & Sons); Wiley (ISSN 0368-4075)
- Published
- 1936
- Language
- EN
- Field
- Chemistry (Physical Sciences)