Foods: their composition and analysis.
Subtitle: A manual for the use of analytical chemists and others. With an introductory essay on the history of adulteration.
By: By the late Alexander Wynter Blyth, and Meredith Wynter Blyth.
Contributors: Blyth, Meredith Wynter, joint author.; Cox, Henry Edward, editor.
Edition: 7th ed.; rev. and partly rewritten by Henry Edward Cox. With 4 plates and 90 illustrations in text.
Publisher: C. Griffin and company, limited
Published: 1927
Place of publication: London
Language: eng
Number of pages: 619
Subjects: Food -- Analysis; Food adulteration and inspection