Aroma- und geschmacksstoffe in lebensmitteln. fortbildungskurs....

SOLMS, J. and H. NEUKOM (eds).

Forster, Zürich, 1967.

24 cm. original softcover. 288 pp. ills, diagrams. references. -(libr label, library stamps, with plasticized cover (einbandfolie), otherwise good).