The chemical analysis of foods
By: David Pearson.
Contributors: Cox, Henry Edward, 1892-1951.
Edition: 7th ed.
Publisher: Chemical Pub. Co.
Published: 1977
Place of publication: New York
Language: eng
Number of pages: 572
Subjects: Food -- Analysis.; Food adulteration and inspection.
Notes: First-5th ed. by H. E. Cox.

Errata slip inserted.

Includes bibliographies and index.