01065nam a2200229Ia 45000010005000000030005000050050017000100080041000270100020000680410008000880500016000960820010001121000034001222450095001562600076002513000017003275000057003445040032004015050314004336500027007477000061007749721BIBL20160527205826.0910716s1950    nyua     b    00110 eng    a 91071641 //r310 aspa0 aTX541b.W55  a543.110aWinton, Andrew Lincoln2Local04aThe structure and composition of foodscby Andrew L. Winton ... and Kate Barber Winton ...0 aNew YorkbJ. Wiley & sons, inc.aLondonbChapman & Hall, limitedc1950.  a3 v.billus.  aCentimeter and micromillimeter rule inserted in v.1.  aBibliographical foot-notes.0 aI. 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. 0aFoodxAnalysis.2Local10aWinton, Kate Grace (Barber)d1882-ejoint author.2Local