Methods in food analysis: physical, chemical, and instrumental methods of analysis.
By: Edited by Maynard A. Joslyn.
Edition: 2d ed.
Series: Food science and technology
Publisher: Academic Press
Published: 1970
Place of publication: New York
Language: eng
Number of pages: 845
Subjects: Food -- Analysis.
Notes: Includes bibliographies.
First published in 1950 under title: Methods in food analysis applied to plant products.