1. The structure and composition of foods: Volume I. Cereals, Starch, Oil Seeds, Nuts, Oils, Forage Plants Creator: Winton, Andrew Lincoln, 1864-1946. Collection: Core Historical Literature of Agriculture Publisher: Chapman & Hall, Limited, Publication Place: London : Date: 1932 Format: Book
2. The structure and composition of foods: Volume II. Vegetables, Legumes, Fruits Creator: Winton, Andrew Lincoln, 1864-1946. Collection: Core Historical Literature of Agriculture Publisher: Chapman & Hall, Limited, Publication Place: London : Date: 1932 Format: Book
3. The structure and composition of foods: Volume III. Milk (Including Human), Butter, Cheese, Ice Cream, Eggs, Meat, Meat Extracts, Gelatin, Animal Parts, Poultry Creator: Winton, Andrew Lincoln, 1864-1946. Collection: Core Historical Literature of Agriculture Publisher: Chapman & Hall, Limited, Publication Place: London : Date: 1932 Format: Book
4. The structure and composition of foods: Volume IV. Sugar, Sirup, Honey, Tea, Coffee, Cocoa, Spices, Extracts, Yeast, Baking Powder Creator: Winton, Andrew Lincoln, 1864-1946. Collection: Core Historical Literature of Agriculture Publisher: Chapman & Hall, Limited, Publication Place: London : Date: 1932 Format: Book
5. The structure and composition of foods Creator: Winton, Andrew Lincoln, 1864-1946. Collection: Core Historical Literature of Agriculture Publisher: Chapman & Hall, Limited, Publication Place: London : Publication Date Range: 1932 Format: Multivolume
6. The microscopy of vegetable foods: with special reference to the detection of adulteration and the diagnosis of mixtures Creator: Winton, Andrew Lincoln, 1864-1946. Collection: Core Historical Literature of Agriculture Publisher: John Wiley & Sons, Publication Place: New York : Date: 1906 Format: Book
7. A course in food analysis Creator: Winton, Andrew Lincoln, 1864-1946. Collection: Home Economics Archive: Research, Tradition and History Location: Albert R. Mann Library Publisher: John Wiley & Son, Inc., Publication Place: New York Format: Book
