The structure and composition of foods

Title:

The structure and composition of foods

Collection:

Core Historical Literature of Agriculture

Creator:

Winton, Andrew Lincoln, 1864-1946.

Identifier:

chla2936957

Catalog Record:

2936957

Subject:

Analysis
Food

Language:

English

Extent:

4 volumes

Notes:

Digitization funded by USDE Title II-C Grant, 1996. Preserving a Heritage Collection of Agricultural Literature. Title selected from the series Literature of the agricultural sciences for the Core historical literature of agriculture, Food science and human nutrition.

Publisher:

Chapman & Hall, Limited,

Publication Place:

London :

Format:

Multivolume

Publication Date Range:

1932

Volumes

• The structure and composition of foods: Volume I. Cereals, Starch, Oil Seeds, Nuts, Oils, Forage Plants
• The structure and composition of foods: Volume II. Vegetables, Legumes, Fruits
• The structure and composition of foods: Volume III. Milk (Including Human), Butter, Cheese, Ice Cream, Eggs, Meat, Meat Extracts, Gelatin, Animal Parts, Poultry
• The structure and composition of foods: Volume IV. Sugar, Sirup, Honey, Tea, Coffee, Cocoa, Spices, Extracts, Yeast, Baking Powder