Successful quality control in food processing
Subtitle: a selection of authoritative articles and timely editorial comment from Food industries reporting the best of modern practice in the scientific control of food manufacture.
Contributors: Katherine Golden Bitting Collection on Gastronomy (Library of Congress).
Edition: 1st ed.
Publisher: Food Industries; McGraw-Hill
Published: 1930
Place of publication: New York
Language: eng
Number of pages: 147
Subjects: Food.
Notes: Bitting, K.G.  Gastronomic bib., p. 604
Blank pages for "Memoranda" ([12] at end)
"Government publications": p. 88; Bibliography included in part of the articles.