Food analysis : typical methods and interpretation of results

Food analysis : typical methods and interpretation of results

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Bibliographic Details
Main Author: Woodman, A. G.
Format: Book
Published: New York : Mcgraw-Hill Book Company , 1952
Edition:4th ed.
Subjects:
Food-Analysis
Food preservatives
Oils and fats, edible
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Description
Physical Description:xii , 596p. : ill. ; 23.5cm
Bibliography:Index: pp 597-607

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