The chemical analysis of foods;
a practical treatise on the examination of foodstuffs and the detection of adulterants,
by Henry Edward Cox ...

Description

Main Author

Cox, Henry Edward, 1892-1951.

Language(s)

English

Published

Cleveland, The Sherwood Press [1946]

Edition

3d ed. With 40 illustrations.

Subjects

Food adulteration and inspection
Food > Food / Analysis

Physical Description

vii, 317 p. incl. illus., tables, diagrs. 22 cm.

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