The composition of different varieties of red peppers
By: L. M. Tolman and L. C. Mitchell
Contributors: Mitchell, L. C. (Leonard Cornwall), 1901-1971; United States. Bureau of Chemistry; United States. Department of Agriculture
Series: Bulletin / U.S. Dept. of agriculture, Bureau of Chemistry -- no. 163; Bulletin (United States. Bureau of Chemistry) -- no. 163.
Publisher: U.S. Department of Agriculture, Bureau of Chemistry
Published: 1913
Place of publication: Washington, D.C
Language: eng
Number of pages: 32
Subjects: Peppers; Composition; Analytic Chemistry
Notes: "Issued May 13, 1913."

At head of title:  U.S. Department of Agriculture, Bureau of Chemistry.

Includes bibliographical references.
Table of contents: title: Purpose of the study. pp. 7.; title: Methods of analysis. pp. 7.; title: Cayenne, or chilli : General description; title: Analyses; title: Standards; title: Data from the literature; title: Summary. pp. 7.; title: Paprika : General description; title: Analyses; title: Standards; title: Data from the literature; title: Summary. pp. 15.; title: Pimenton, or pimiento : General description; title: Analyses; title: Standards; title: Data from the literature; title: Summary. pp. 23.; title: Conclusions. pp. 28.; title: Bibliography. pp. 30.