Research Catalog

The structure and composition of foods

Title: The structure and composition of foods / by Andrew L. Winton ... and Kate Barber Winton ...
Author: Winton, Andrew Lincoln, 1864-1946.
Publication: New York : J. Wiley & sons, inc.; London : Chapman & Hall, limited, 1932-39.

Items in the Library & Off-site

Filter by

4 Items

Item details
Status	Vol/Date	Format	Access	Call Number	Item Location
Request for On-site Use Request Scan How do I pick up this item and when will it be ready?	v.1	Text	Request in advance	664.1 W733 v.1	Off-site
Request for On-site Use Request Scan How do I pick up this item and when will it be ready?	v.2	Text	Request in advance	664.1 W733 v.2	Off-site
Request for On-site Use Request Scan How do I pick up this item and when will it be ready?	v.3	Text	Request in advance	664.1 W733 v.3	Off-site
Request for On-site Use Request Scan How do I pick up this item and when will it be ready?	v.4	Text	Request in advance	664.1 W733 v.4	Off-site

Holdings

Details

Additional Authors

Winton, Kate Grace Barber, 1882-

Description

4 volumes : illustrations; 24 cm

Subjects

Note

Centimeter and micromillimeter rule inserted in v. 1.

Bibliography (note)

Bibliographical foot-notes.

Contents

I. Cereals, starch, oil seeds, nuts, oils, forage plants.--II. Vegetables, legumes, fruits.--III. Milk (including human), butter, cheese, ice cream, eggs, meat, meat extracts, gelatin, animal fats, poultry, fish, shellfish.--IV. Sugar, sirup, honey, tea, coffee, cocoa, spices, extracts, yeast, baking powder.

LCCN

32005261

OCLC

ocm00416533
SCSB-4330775

Owning Institutions

Columbia University Libraries