Methods in food analysis
Subtitle: physical, chemical, and instrumental methods of analysis
By: edited by Maynard A. Joslyn.
Edition: 2nd ed.
Series: Food science and technology
Publisher: Academic Press
Published: 1970
Place of publication: New York; London
Language: eng
Number of pages: 845
Subjects: Food -- Analysis.
Notes: Previous ed. published as 'Methods in food analysisapplied to plant products' 1950.

Includes bibliography.