The chemical analysis of foods,
Cox, Henry Edward, 1892-1951.
The chemical analysis of foods, by H. E. Cox and David Pearson. - [1st American ed.] - New York, Chemical Pub. Co., 1962. - ix, 479 p. illus., tables. 23 cm.
A modification of the British 5th ed. of the work by H. E. Cox, rev. by David Pearson, to include the Requirements for food of the United States food, drug and cosmetic act, and other new basic chapters. Includes bibliographies.
a63000255
Food--Analysis.
Food adulteration and inspection.
The chemical analysis of foods, by H. E. Cox and David Pearson. - [1st American ed.] - New York, Chemical Pub. Co., 1962. - ix, 479 p. illus., tables. 23 cm.
A modification of the British 5th ed. of the work by H. E. Cox, rev. by David Pearson, to include the Requirements for food of the United States food, drug and cosmetic act, and other new basic chapters. Includes bibliographies.
a63000255
Food--Analysis.
Food adulteration and inspection.