Methods in Carbohydrate Chemistry
Edited by Roy Whistler and M. L. Wolfrom. Vol. 1: Analysis and Preparation of Sugars. Pp. xxii + 589. 143s. Vol.2: Reactions of Carbohydrates. Pp. xv + 572. 139s. 6d Vol.3: Cellulose. Pp. xvi + 407. 110s. 6d. (New York and London: Academic Press, 1962–63.)
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STACEY, M. A Cookery Book for Carbohydrates. Nature 200, 204 (1963). https://doi.org/10.1038/200204a0
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DOI: https://doi.org/10.1038/200204a0