The analysis of fermentation acids
Subtitle: the qualitative and quantitative estimation of formic, acetic, propionic, butryric, and lactic acids in biological material such as foods, vegetable products, silage, honey, wine, alcohols, vinegar, esters, sour milk, cheese, blood, urine and feces.
Publisher: Westernlore Press
Published: 1947
Place of publication: Los Angeles
Language: eng
Number of pages: 290