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The structure and composition of foods / by Andrew L. Winton ... and Kate Barber Winton ...
LIBRA TX541 .W55 v. 1-4
Available from offsite location
- Format:
- Book
- Author/Creator:
- Winton, Andrew Lincoln, 1864-1946.
- Winton, Kate Grace Barber, 1882- author.
- Language:
- English
- Subjects (All):
- Food--Analysis.
- Food.
- Physical Description:
- 4 volumes : illustrations ; 24 cm
- Place of Publication:
- New York : J. Wiley & sons, inc.; London : Chapman & Hall, limited, 1932-39.
- 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.
- Notes:
- Centimeter and micromillimeter rule inserted in v.1.
- Bibliographical foot-notes.
- OCLC:
- 416533
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