Food analysis
Subtitle: typical methods and the interpretation of results
By: by A. G. Woodman ...
Edition: 3d ed.
Series: International chemical series, J. F. Norris, PH. D., consulting editor
Publisher: McGraw-Hill book company, inc.
Published: 1931
Place of publication: New York and London
Language: eng
Number of pages: 557
Subjects: Food -- Analysis.
Notes: Plates printed on both sides.
"Selected references" at end of each chapter.