Winton, Andrew Lincoln  1864-1946. <br/><br/>
The structure and composition of foods /  3  Volume 
Andrew L. Winton and Kate Barber Winton  
 - New York :  London :  J. Wiley & sons, inc.;  Chapman & Hall, limited,  c1937 [printing 1949]. 
 - xxv, 524 p. :  illus. ;  23 cm. 
<br/><br/> Centimeter and micromillimeter rule inserted in v.1. 
<br/><br/>Includes index. 
<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.
<br/><br/><label>Dewey Class. No.: </label>543.1  / WIS 1949