The chemical analysis of foods; 5th ed. / Originally written by H. E. Cox.
By: Pearson, David.
Contributor(s): Cox, Henry Edward.Material type: BookPublisher: London : Churchill, 1962Edition: 5th ed.Description: xii, 464 p. : ill. ; 25 cm.ISBN: 0700014578.Call number: 664.07 PEA 5th ed. Ref. Subject(s): Food -- Analysis | Food adulteration and inspectionOnline resources: Click here to access online
|Item type||Current location||Call number||Copy number||Status||Date due||Barcode|
|Books||BSTI Textbook (FL2)||664.07 PEA 5th ed. Ref. (Browse shelf)||1||Available||1000008133|
Browsing BSTI Shelves , Shelving location: Textbook (FL2) Close shelf browser
|664.07 NUT Nutraceutical and functional food regulations in the United States and around the world /||664.07 ODO Odors in the food industry /||664.07 OMA Sensory evaluation of food : statistical methods and procedures /||664.07 PEA 5th ed. Ref. The chemical analysis of foods; 5th ed. /||664.07 PEA 7th ed. Ref. The chemical analysis of foods; 7th ed. /||664.07 PEAr Laboratory techniques in food analysis /||664.07 PEAr Laboratory techniques in food analysis /|
Text on lining papers.
First-5th ed. by H. E. Cox.