Pearson's chemical analysis of foods
By: Harold Egan, Ronald S. Kirk, Ronald Sawyer.
Contributors: Kirk, Ronald S.; Sawyer, Ronald.; Pearson, David, 1919-1977.
Edition: 8th ed.
Publisher: Churchill Livingstone
Published: 1981
Place of publication: Edinburgh; New York
Language: eng
Number of pages: 591
Subjects: Food -- Analysis.; Food adulteration and inspection.
Other titles: Chemical analysis of foods.
Notes: Includes bibliographies and index.
Rev. ed. of: The chemical analysis of foods / David Pearson. 7th ed. 1976.
Table of contents: title: fats