The structure and composition of foods
By Andrew Lincoln Winton
"The structure and composition of foods" is published by J. Wiley & sons, inc. in 1932 - New York and the language of the book is English.
“The structure and composition of foods” Metadata:
- Title: ➤ The structure and composition of foods
- Author: Andrew Lincoln Winton
- Language: English
- Publisher: J. Wiley & sons, inc.
- Publish Date: 1932
- Publish Location: New York
“The structure and composition of foods” Subjects and Themes:
- Subjects: Analysis - Food - Food Analysis - Alimentos (Composicao)
Edition Specifications:
- Pagination: 4 v.
Edition Identifiers:
- The Open Library ID: OL6770873M - OL6447818W
- Online Computer Library Center (OCLC) ID: 416533
- Library of Congress Control Number (LCCN): 32005261
AI-generated Review of “The structure and composition of foods”:
"The structure and composition of foods" Table Of Contents:
- 1- I. Cereals, starch, oil seeds, nuts, oils, forage plants.
- 2- II. Vegetables, legumes, fruits.
- 3- III. Milk (including human), butter, cheese, ice cream, eggs, meat, meat extracts, gelatin, animal fats, poultry, fish, shellfish.
- 4- IV. Sugar, sirup, honey, tea, coffee, cocoa, spices, extracts, yeast, baking powder.
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