Abstract
A GOOD book, full of details which the ordinary inquirer is not likely to find in the usual text-books. It should be on the shelves of every public analyst, and will be found of great use for purposes of reference.
The Chemical Analysis of Foods and Food Products
Dr.
Morris B.
Jacobs
By. Pp. xxii + 537. (London: Macmillan and Co., Ltd., 1938.) 25s. net.
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Chemistry. Nature 144, 194 (1939). https://doi.org/10.1038/144194c0
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DOI: https://doi.org/10.1038/144194c0