Formulation and cooking of foods

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Material Type: 図書
Title: Formulation and cooking of foods
Author/Editor: by Carl A. Rietz and Jeremiah J. Wanderstock
Author Heading: Rietz, Raymond Carl
https://ci.nii.ac.jp/author/DA08981561
Wanderstock, Jeremiah J.
Publication, Distribution, etc.: AVI Pub.
Publication Date: 1965
Publication Date (W3CDTF): 1965
Size: 24 cm
Place of Publication (Country Code): us
Text Language Code: en
Subject Heading: Food
Target Audience: 一般
Note (General): Bibliographical reference: p. 431-434
Includes index
Related Material: A guide to the selection, combination, and cooking of foods
https://cir.nii.ac.jp/crid/1130282270330324992
Related Material (URI): https://ci.nii.ac.jp/ncid/BA25634171#entity
https://lccn.loc.gov/65012137
Periodical Title: A guide to the selection, combination, and cooking of foods
https://cir.nii.ac.jp/crid/1130282270330324992
Data Provider (Database): 国立情報学研究所 : CiNii Research
Original Data Provider (Database): CiNii Books
https://ci.nii.ac.jp/books
NCID: https://ci.nii.ac.jp/ncid/BA25634171 : BA25634171
LC Control Number: 65012137
https://lccn.loc.gov/65012137