The chemical analysis of foods, by H. E. Cox and David Pearson.
Material type:
TextReference number: 00019663Publication details: New York, Chemical Pub. Co., 1962. Edition: [1st American ed.]Description: ix, 479 p. illus., tables. 23 cmSubject(s): Food -- Analysis | Food adulteration and inspection
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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.
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