Winton, Andrew Lincoln <br/><br/>
The structure and composition of foods 
by Andrew L. Winton ... and Kate Barber Winton ... 
 - New York  London  J. Wiley & sons, inc.  Chapman & Hall, limited  1950. 
 - 3 v.  illus. 
<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>LCCN: </label>91071641 //r31 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Analysis.
<br/><br/><label>LC Class. No.: </label>TX541  / .W55 
<br/><br/><label>Dewey Class. No.: </label>543.1