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Chemistry of food and nutrition,
by Henry C. Sherman.

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Main Author: Sherman, Henry C. b. 1875.
Language(s): English
Published: New York, The Macmillan company, 1926.
Edition: 3d ed., rewritten and enl.
Subjects: Nutrition.
Food > Food / Analysis.
Note: "References" at end of each chapter.
Physical Description: 636 p. illus. 20 cm.
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Limited (search only) c.2 University of California
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