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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LEADER	00000nam a2200000Ia 4500
003	FRI
082		\|2 21st ed. \|a 664 \|b WOO/F, 4
100		\|a Woodman, A. G.
245		\|a Food analysis : \|b typical methods and interpretation of results
250		\|a 4th ed.
260		\|a New York : \|b Mcgraw-Hill Book Company , \|c 1952
300		\|a xii , 596p. : ill. ; \|c 23.5cm
504		\|a Index: pp 597-607
653		\|a Food-Analysis
653		\|a Food preservatives
653		\|a Oils and fats, edible
942		\|c EN \|2 ddc
999		\|c 31402 \|d 31402