The Loss Of Food Constituents In The Preparation Of Vegetables by Mary M. MccalmontThe Loss Of Food Constituents In The Preparation Of Vegetables by Mary M. Mccalmont

The Loss Of Food Constituents In The Preparation Of Vegetables

byMary M. Mccalmont

Paperback | February 4, 2010

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This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.
Title:The Loss Of Food Constituents In The Preparation Of VegetablesFormat:PaperbackDimensions:92 pages, 7.44 × 9.69 × 0.19 inPublished:February 4, 2010Publisher:BiblioLifeLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:114363277X

ISBN - 13:9781143632778

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