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The structure and composition of foods / by Andrew L. Winton and Kate Barber Winton

By: Contributor(s): Material type: TextTextLanguage: English Publication details: New York : John Wiley, 1932-1939Description: 4v. : ill. ; 24 cmSubject(s): DDC classification:
  • 543.1
Contents:
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.--v.4. Sugar, sirup, honey, t
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Holdings
Item type Current library Collection Call number Materials specified Status Date due Barcode Item holds
Books Books National Library of India New English - Main Stack Division New English E543.1 W738 (Browse shelf(Opens below)) Available WLX000000535ENG
Books Books National Library of India New English - Main Stack Division New English E543.1 W738 (Browse shelf(Opens below)) Available WLX000000536ENG
Books Books National Library of India New English - Main Stack Division New English E543.1 W738 (Browse shelf(Opens below)) Available WLX000000537ENG
Total holds: 0

Centimeter and micromillimeter rule inserted in v.1

Library has v.1-3

Includes bibliographical references and index

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.--v.4. Sugar, sirup, honey, t

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