The structure and composition of fodds - Winton, Andrew Lincoln, 1864-1946.; Winton, Kate Grace Barber, 1882- (New York : John Wiley & Sons, 1932)
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.
Centimeter and micromillimeter rule inserted in v.1.
Bibliographical foot-notes.
Keywords: Food -- Analysis