The structure and composition of foods
By: by Andrew L. Winton ... and Kate Barber Winton ...
Contributors: Winton, Kate Grace (Barber) 1882- joint author.
Publisher: J. Wiley & sons, inc.; Chapman & Hall, limited
Published: 1932
Place of publication: New York; London
Language: eng
Subjects: Food -- Analysis.
Notes: Bibliographical foot-notes.
Centimeter and micromillimeter rule inserted in v.1.
Table of contents: title: I. Cereals, starch, oil seeds, nuts, oils, forage plants.; title: II. Vegetables, legumes, fruits.; title: III. Milk (including human), butter, cheese, ice cream, eggs, meat, meat extracts, gelatin, animal fats, poultry, fish, shellfish.; title: IV. Sugar, sirup, honey, tea, coffee, cocoa, spices, extracts, yeast, baking powder.