The chemical composition of foods
By: by R. A. McCance and E. M. Widdowson.
Contributors: Widdowson, Elsie M. 1906- joint author.
Edition: 2d rev. ed. ...
Publisher: Chemical publishing co., inc.
Published: 1947
Place of publication: Brooklyn, N.Y
Language: eng
Number of pages: 156
Subjects: Food -- Analysis
Notes: "References": p. 149.