Food analysis: typical methods and the interpretation of results

Food analysis: typical methods and the interpretation of results

Collection:
Medicine in the Americas, 1610-1920
Series Title(s):
International chemical series
Author(s):
Woodman, A. G. (Alpheus Grant), 1873-
Publication:
New York : McGraw Hill Book Co., 1924
Language(s):
English
Format:
Text
Subject(s):
Food Analysis
Copyright:
The National Library of Medicine believes this item to be in the public domain. (More information)
Extent:
x, 529 p.
Edition:
2nd ed
Illustrations:
Illustrations
NLM Unique ID:
101515366 (See catalog record)
LCCN:
24018075
OCLC no.:
1890992
Permanent Link:
http://resource.nlm.nih.gov/101515366