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

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Main Author
Cox, Henry Edward, 1892-1951.
Language(s)
English
Published
London, J. and A. Churchill, 1926.
Subjects
Food > Analysis.
Food adulteration and inspection.
Aliments > Analyse.
Food Analysis
nomesh
Food > Analysis.
Food adulteration and inspection.
Physical Description
vii, 323 pages illustrations 23 cm
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