Winton, Andrew Lincoln,  1864-1946. <br/><br/>
The structure and composition of fodds / 
by Andrew L. Winton ... and Kate Barber Winton. 
 - New York :  John Wiley & Sons,  1932. 
 - 4 v. :  ill. ;  24 cm. 
<br/><br/> Centimeter and micromillimeter rule inserted in v.1. 
<br/><br/>Bibliographical foot-notes. 
<br/><br/>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. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Analysis.