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Provisional methods for the analysis of foods adopted by the Association of Official Agricultural Chemists, November 14-16, 1901

Author: Harvey Washington Wiley; Willard Dell Bigelow; Association of Official Analytical Chemists.; United States. Bureau of Chemistry.; United States. Department of Agriculture.
Publisher: Washington : G.P.O., 1902.
Series: Bulletin (United States. Bureau of Chemistry), no. 65.
Edition/Format:   Print book : National government publication : EnglishView all editions and formats
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Material Type: Government publication, National government publication
Document Type: Book
All Authors / Contributors: Harvey Washington Wiley; Willard Dell Bigelow; Association of Official Analytical Chemists.; United States. Bureau of Chemistry.; United States. Department of Agriculture.
OCLC Number: 11357219
Description: 169 pages : illustrations ; 23 cm.
Contents: Meat and meat products --
Edible oils and fats --
Dairy products --
Cereal products --
Infant and invalid foods --
Saccharine products --
Canned vegetables --
Cocoa and its preparations --
Tea and coffee --
Spices --
Vinegar --
Flavoring extracts --
Fruits and fruit products --
Fermented and distilled liquors --
Baking powders and baking-powder chemicals --
Food preservatives --
Coloring matter.
Series Title: Bulletin (United States. Bureau of Chemistry), no. 65.
Responsibility: edited by H.W. Wiley with the collaboration of W.D. Bigelow.

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