The chemical analysis of foods - Cox, Henry Edward 1892-1951.; Pearson, David (New York Chemical Pub., 1962)
A modification of the British 5th ed. of the work by H.E. Cox, rev. by David Pearson, to include the Requirements for food of the United States food, drug, and cosmetic act, and other new basic chapters.
Keywords: Food -- analysis; Food adulteration and inspection