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The chemical analysis of foods.

By: Pearson, David.
Contributor(s): Cox, Henry Edward.
Material type: materialTypeLabelBookPublisher: London : Churchill, 1970Edition: 6th ed.Description: xii, 604 p. : ill. ; 25 cm.ISBN: 0700014578.Call number: 543.1 PEA 6th ed. Ref. Subject(s): Food -- Analysis | Food adulteration and inspectionOnline resources: Click here to access online
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Textbook (FL2)
543.1 PEA 6th ed. Ref. (Browse shelf) 1 Available 1000003554

First-5th ed. by H. E. Cox.

Text on lining papers.

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