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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 : Chapman & Hall, 1932-Description: 3 v. : 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
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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 E 543.1 W 738 (Browse shelf(Opens below)) Available
Total holds: 0

Centimeter and micromillimeter rule inserted in v.1

Library has v. 3

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

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