dc.contributor.author | KLING A. | |
dc.date.accessioned | 2015-11-24T05:47:22Z | |
dc.date.available | 2015-11-24T05:47:22Z | |
dc.date.issued | 1922 | |
dc.identifier.uri | http://113.160.249.209:8080/xmlui/handle/123456789/9589 | |
dc.description | Tome IV, 464p. | vi |
dc.publisher | Paris: Dunod Editeur | vi |
dc.relation.ispartofseries | M 157-4 | |
dc.subject | Chemistry | vi |
dc.subject | Analyse | vi |
dc.subject | Composition | vi |
dc.subject | Cacao | vi |
dc.subject | Chocolate | vi |
dc.subject | Cafe | vi |
dc.subject | Micrography | vi |
dc.title | Méthodes actuelles d'expertises.Tome IV:Produits végétaux et dérivés. | vi |
dc.type | Book | vi |
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