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Foods: their composition and analysis. A manual for the use of analytical chemists and others. With an introductory essay on the history of adulteration.

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BookPublisher: London, C. Griffin and company, limited, 1927Edition: 7th ed.; rev. and partly rewritten by Henry Edward Cox. With 4 plates and 90 illustrations in text.Description: XXV, 619 p. front., illus., IV pl., tables (1 fold.) diagrs. 23 cm.Subject(s): Food -- Analysis | Food adulteration and inspection

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Item type	Current location	Collection	Call number	Status	Date due	Barcode
Books	Dhaka University Science Library General Stacks	Non Fiction	543.1 BLF (Browse shelf)	Available		A6918
Books	Dhaka University Science Library General Stacks	Non Fiction	543.1 BLF (Browse shelf)	Available		A23355

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Previous	543.08956 TOP Practice of thin layer chromatography /	543.08956 TOP Practice of thin layer chromatography /	543.0896 GEQ Quantitative gas chromatography :	543.1 BLF Foods: their composition and analysis.	543.1 BLF Foods: their composition and analysis.	543.1 JAC The chemical analysis of foods and food products.	543.1 JAC The chemical analysis of foods and food products.	Next

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