|
|
by Graves, Robert
Published 1792
Published 1792
printed by W. Cruttwell; and sold by J. Johnson, St. Paul's Church-Yard, and C. Dilly, in the Poultry, London; and at the Libraries of Bath, Bristol, Weymouth, &c
|
|
by Havers, Clopton
Published 1729
Published 1729
printed for W. Innys, Printer to the Royal Society, at the West-End of St. Paul's
|
|
Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing
Subjects:
“...food constituents...”