The chemical analysis of foods
By: David Pearson.
Contributors: Cox, Henry Edward, 1892-1951.
Edition: 7th ed.
Publisher: Churchill Livingstone
Published: 1976
Place of publication: Edinburgh; New York
Language: eng
Number of pages: 575
Subjects: Food -- Analysis.; Food adulteration and inspection.; Food analysis.; Food inspection.
Notes: First-5th ed. by H. E. Cox.
Includes index.