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The structure and composition of foods
- Author / Creator
- Available as
- Physical
Details
Checking for availability...
- Creator
- by Andrew L. Winton ... and Kate Barber Winton ..
- Format
- Books
- Language
- English
- Contributors
- Publication
-
- New York : J. Wiley & sons, inc.; London : Chapman & Hall, limited, 1932-39
- Physical Details
-
- 4 volumes : illustrations ; 24 cm
- OCLC
- ocm00416533
- Centimeter and micromillimeter rule inserted in v.1.
- Bibliographical foot-notes.
- I. Cereals, starch, oil seeds, nuts, oils, forage plants.--II. Vegetables, legumes, fruits.--III. Milk (including human), butter, cheese, ice cream, eggs, meat, meat extracts, gelatin, animal fats, poultry, fish, shellfish.--IV. Sugar, sirup, honey, tea, coffee, cocoa, spices, extracts, yeast, baking powder