An edition of Provisional methods for the analysis of foods adopted by the Association of official agricultural chemists, November 14-16, 1901
(1902)
Provisional methods for the analysis of foods adopted by the Association of official agricultural chemists, November 14-16, 1901
by Wiley, Harvey Washington
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Subjects
Food, Analysis, Testing, Analytic ChemistryShowing 1 featured edition. View all 1 editions?
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Provisional methods for the analysis of foods adopted by the Association of official agricultural chemists, November 14-16, 1901
1902, U.S. Dept. of Agriculture, Bureau of Chemistry
in English
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Book Details
Table of Contents
Meat and meat products. pp. 7.
Edible oils and fats. pp. 20.
Dairy products. pp. 35.
Cereal products. pp. 41.
Infant and invalid foods. pp. 41.
Saccharine products. pp. 43.
Canned vegetables. pp. 50.
Cocoa and its preparations. pp. 54.
Tea and coffee. pp. 55.
Spices. pp. 55.
Vinegar. pp. 62.
Flavoring extracts. pp. 69.
Fruits and fruit products. pp. 74.
Fermented and distilled liquors. pp. 81.
Baking powders and baking-powder chemicals. pp. 98.
Food preservatives. pp. 107.
Coloring matter. pp. 111.
Index. pp. 161.
Edition Notes
Includes bibliographical references.
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