The structure and composition of foods - Winton, Andrew Lincoln, 1864-1946; Winton, Kate Grace (Barber) (New York : Chapman & Hall, 1932)
v.1. Cereals, starch, oil seeds, nuts, oils, forage plants. -- v.2. Vegetables, legumes, fruits. -- v.3. Milk (including human), butter, cheese, ice cream, eggs, meat, meat extracts, gelatin, animal fats, poultry, fish, shellfish
Centimeter and micromillimeter rule inserted in v.1
Library has v. 3
Keywords: Food -- Analysis