ISI hand book of food analysis - Indian Standard Institute, New Delhi (New Delhi : The Authority, 1980)
V.1. part (i) General methods - 1980. - v.2. part (ii) Sugar and honey. - part (iii) Edible starches and starch products. - part (iv) Foodgrains and foodgrain products-1984. - V.3. part (v) Bakery and confectionery products. - part (vi) Protein - rich foods. - part (vii) Spices and condiments-1982. - V.4. part (viii) Fruits and vegetables. - part (ix) Stimulant foods. - part (x) Alcobolic drinks and carbonated beverages-1984. - V.5. pt. (xi) Dairy products-1981. - V.6. pt. (xii) Meat, paultry and fish. - pt. (xiii) Oils and fats. - pt. (xiv) Food colours. - pt. (xv) Miscellaneous products
Library has : V. 1 (part i), V. 2. (part ii - iv), V. 3 (part v - vii), V. 4. (part viii - x), V. 5 (part xi). cop.2, V. (xii - xv).
Keywords: Food -- Analysis