The Chemical Analysis of Foods

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dc.contributor.authorCox, Henry Edwarden
dc.contributor.departmentVirginia Tech. University Libraries. Special Collections Departmenten
dc.contributor.departmentVirginia Tech. Digital Library and Archivesen
dc.coverage.spatialPhiladelphia, Pa.en
dc.date.accessioned2011-08-14T22:13:54Zen
dc.date.available2011-08-14T22:13:54Zen
dc.date.issued1926en
dc.format.extent323 pagesen
dc.format.mimetypeapplication/pdfen
dc.identifier.urihttp://hdl.handle.net/10919/10252en
dc.publisherP. Blakiston's Son & Co.en
dc.rightsIn Copyright - Rights-Holder(s) Unlocatable or Unidentifiableen
dc.rights.urihttp://rightsstatementsorg/vocab/IC-RUU/1.0/en
dc.source.urihttp://scholar.lib.vt.edu/digital_books/index.htmlen
dc.subjectFood adulteration and inspectionen
dc.subjectFood -- Analysisen
dc.titleThe Chemical Analysis of Foodsen
dc.typeBooken
dc.type.dcmitypeTexten
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