Foods: Their Composition and Analysis
| dc.contributor.author | Blyth, Alexander Wynter | en |
| dc.contributor.department | Virginia Tech. University Libraries. Special Collections Department | en |
| dc.contributor.department | Virginia Tech. Digital Library and Archives | en |
| dc.coverage.spatial | London (England) | en |
| dc.date.accessioned | 2011-08-14T22:13:26Z | en |
| dc.date.available | 2011-08-14T22:13:26Z | en |
| dc.date.issued | 1903 | en |
| dc.format.extent | 616 pages | en |
| dc.format.mimetype | application/pdf | en |
| dc.identifier.uri | http://hdl.handle.net/10919/10229 | en |
| dc.publisher | C. Griffin & Company, Ltd. | en |
| dc.rights | Creative Commons Public Domain Mark 1.0 | en |
| dc.rights.uri | http://creativecommons.org/publicdomain/mark/1.0/ | en |
| dc.source.uri | http://scholar.lib.vt.edu/digital_books/index.html | en |
| dc.subject | Food -- Analysis | en |
| dc.subject | Food -- Composition | en |
| dc.subject | Adulterations | en |
| dc.title | Foods: Their Composition and Analysis | en |
| dc.type | Book | en |
| dc.type.dcmitype | Text | en |
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