The chemical analysis of foods
By: David Pearson
Contributors: Cox, Henry Edward, 1892-1951.
Edition: 7th ed., 1st American ed
Publisher: Chemical Pub. Co.
Published: 1977
Place of publication: New York
Language: eng
Number of pages: 575
Subjects: Food -- Analysis; Food adulteration and inspection
Notes: First-5th ed. by H. E. Cox

Includes bibliographical references and index