Methods in food analysis: physical, chemical, and instrumental methods of analysis.
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| Author / Creator: | Joslyn, Maynard A. (Maynard Alexander), 1904-1984 |
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| Edition: | 2d ed. |
| Imprint: | New York, Academic Press, 1970. |
| Description: | xix, 845 p. illus. 24 cm. |
| Language: | English |
| Series: | Food science and technology |
| Subject: | |
| Format: | Print Book |
| URL for this record: | http://pi.lib.uchicago.edu/1001/cat/bib/4018948 |
Crerar, Lower Level, Dewey Collection
| Call Number: |
543.1 Y001
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| c.1 | Available Loan period: standard loan Scan and Deliver Request for Pickup Need help? - Ask a Librarian |
