Oils, fats and fatty foods, their practical examination

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Bibliographic Details
Author / Creator:Bolton, E. Richards (Edward Richards), 1878-1939
Edition:3d ed. by K. A. Williams.
Imprint:Philadelphia, Blakiston, 1950.
Description:ix, 500 p. illus. 25 cm.
Language:English
Subject:Oils and fats
Food -- Analysis
Vitamins
Alimentos De Origem Animal (Tecnologia)
Alimentos De Origem Vegetal (Tecnologia)
Tecnologia Quimica
Food -- Analysis.
Oils and fats.
Vitamins.
Format: Print Book
URL for this record:http://pi.lib.uchicago.edu/1001/cat/bib/4018936
Hidden Bibliographic Details
Other authors / contributors:Revis, Cecil, 1875- joint author.
Williams, K. A. (Kenneth Alan)
Notes:First ed. published in 1913 under title: Fatty foods: their practical examination.
committed to retain 20170930 20421213 HathiTrust

Crerar, Lower Level, Dewey Collection

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Holdings details from Crerar, Lower Level, Dewey Collection
Call Number: 543.1 W002
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