Elements of food biochemistry
By: by William H. Peterson ... John T. Skinner ... and Frank M. Strong ...
Contributors: Skinner, John Taylor, 1903- joint author.; Strong, Frank Morgan, joint author.
Publisher: Prentice-Hall, inc.
Published: 1943
Place of publication: New York
Language: eng
Number of pages: 291
Subjects: Food -- Analysis; Nutrition
Other titles: Food biochemistry.
Notes: Bibliography at end of each chapter.
"Three previous editions have been issued in photographic offset form, and have been used for about twenty years at the University of Wisconsin."- Pref.