Provisional methods for the analysis of foods adopted by the Association of official agricultural chemists, November 14-16, 1901
By: Edited by H. W. Wiley, with the collaboration of W. D. Bigelow
Contributors: Wiley, Harvey Washington, 1844-1930, ed; Bigelow, Willard Dell, 1866-1939; Association of Official Analytical Chemists; United States. Bureau of Chemistry; United States. Department of Agriculture
Series: Bulletin / U.S. Dept. of agriculture. Bureau of Chemistry -- no. 65; Bulletin (United States. Bureau of Chemistry) -- no. 65.
Publisher: U.S. Dept. of Agriculture, Bureau of Chemistry
Published: 1902
Place of publication: Washington, D.C
Language: eng
Number of pages: 169
Subjects: Food; Analysis; Testing; Analytic Chemistry
Notes: Includes bibliographical references.
Table of contents: title: Meat and meat products. pp. 7.; title: Edible oils and fats. pp. 20.; title: Dairy products. pp. 35.; title: Cereal products. pp. 41.; title: Infant and invalid foods. pp. 41.; title: Saccharine  products. pp. 43.; title: Canned vegetables. pp. 50.; title: Cocoa and its preparations. pp. 54.; title: Tea and coffee. pp. 55.; title: Spices. pp. 55.; title: Vinegar. pp. 62.; title: Flavoring extracts. pp. 69.; title: Fruits and fruit products. pp. 74.; title: Fermented and distilled liquors. pp. 81.; title: Baking powders and baking-powder chemicals. pp. 98.; title: Food preservatives. pp. 107.; title: Coloring matter. pp. 111.; title: Index. pp. 161.