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
| Item type | Current library | Class number | Copy number | Status | Date due | Barcode | Item reservations | |
|---|---|---|---|---|---|---|---|---|
Book
|
Main Library General Shelves | TX545 C6 (Browse shelf(Opens below)) | 1 | Available | 50000000025592 |
Total reservations: 0
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.
1
There are no comments on this title.
Log in to your account to post a comment.