An edition of The structure and composition of foods
(1932)
The structure and composition of foods
by Andrew Lincoln Winton
Share
×Close
This edition doesn't have a description yet. Can you add one?
Check nearby libraries
Buy this book
Previews available in: English
Subjects
Analysis, Food, Food Analysis, Alimentos (Composicao)Showing 3 featured editions. View all 3 editions?
| Edition | Availability |
|---|---|
1
|
zzzz
|
2
The structure and composition of foods
1932, J. Wiley & sons, inc., Chapman & Hall, limited
in English
|
aaaa
Libraries near you:
WorldCat
|
|
3
|
zzzz
|
Book Details
Table of Contents
I. Cereals, starch, oil seeds, nuts, oils, forage plants.
II. Vegetables, legumes, fruits.
III. Milk (including human), butter, cheese, ice cream, eggs, meat, meat extracts, gelatin, animal fats, poultry, fish, shellfish.
IV. Sugar, sirup, honey, tea, coffee, cocoa, spices, extracts, yeast, baking powder.
Edition Notes
Bibliographical foot-notes.
Centimeter and micromillimeter rule inserted in v.1.
Classifications
The Physical Object
ID Numbers
Community Reviews (0)
Feedback?
| November 15, 2023 | Edited by MARC Bot | import existing book |
| March 16, 2022 | Edited by ImportBot | import existing book |
| December 6, 2010 | Edited by Open Library Bot | Added subjects from MARC records. |
| December 10, 2009 | Created by WorkBot | add works page |