The Chemical Analysis of Foods and Food Products
By Dr. Morris B. Jacobs. Third edition. Pp. xxiv + 970. (Princeton, N.J.: D. Van Nostrand Company, Inc.; London: D. Van Nostrand Company, Ltd., 1958.) 103s. 6d.
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BOOTH, V. Food Analysis. Nature 184, 1347 (1959). https://doi.org/10.1038/1841347a0
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DOI: https://doi.org/10.1038/1841347a0