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The chemical analysis of foods: By Henry Edward Cox, M.Sc., Ph.D., F.I.C. Vii–323 pages, illustrated, small 8vo. Philadelphia, P. Blakiston's Son and Company, 1926. Price, $5

✍ Scribed by Henry Leffman

Publisher: Elsevier Science
Year: 1926
Tongue: English
Weight: 145 KB
Volume: 201
Category: Article
ISSN: 0016-0032
DOI: 10.1016/s0016-0032(26)90080-x

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