Provisional methods for analysis of foods adopted by Association of Official Agricultural Chemists, Nov. 14-16, 1901; edited by H. W. Wiley with W. D. Bigelow.
Publication Title:
Provisional methods for analysis of foods adopted by Association of Official Agricultural Chemists, Nov. 14-16, 1901; edited by H. W. Wiley with W. D. Bigelow.
Display Title:
Provisional methods for analysis of foods adopted by Association of Official Agricultural Chemists, Nov. 14-16, 1901; edited by H. W. Wiley with W. D. Bigelow.
Corporate Agency Authors:
Chemistry Bureau and Agriculture, Department of
Sort Author:
Chemistry Bureau
Authors:
Wiley, H. W. and Bigelow, W. D.
Date:
1902
Publish Date ISO Format:
1902-01-01T00:00:00Z
Publication Start:
19020101
Publication End:
19021231
Corporate/Agency Author:
Chemistry Bureau
Publication month:
13
Publication year:
1902
Description:
169 pp. 7 il.
Notes:
(Bulletin 65.)
Notes:
(Bulletin 65.) * For Sale by Superintendent of Documents. 10c
Notes:
Contents:
Baking powders and baking-powder chemicals; by A. L. Winton.
Canned vegetables; by L. S. Munson.
Coloring matter; by L. M. Tolman.
Dairy products; by J. A. LeClerc.
Edible oils and fats; by L. M. Tolman.
Fermented and distilled liquors; by W. D. Bigelow.
Flavoring extracts; by A. S. Mitchell. Food preservatives; by W. M. Allen.
Fruits and fruit products; by L. S. Munson and L. M. Tolman.
Infant and invalid foods; by H. W. Wiley.
Meat and meat products; by W. D. Bigelow.
Saccharine products; by A. E. Leach.
Spices; by A. L. Winton.
Vinegar; by William Frear.