Central Library OPAC University of Rajshahi

The structure and composition of foods / Andrew L. Winton and Kate Barber Winton 3 Volume

By: Contributor(s): Material type: TextLanguage: English Publication details: New York : J. Wiley & sons, inc.; London : Chapman & Hall, limited, c1937 [printing 1949].Description: xxv, 524 p. : illus. ; 23 cmSubject(s): DDC classification:
  • 543.1 WIS 1949
Contents:
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.
Item type: Books
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Cover image Item type Current library Home library Collection Shelving location Call number Materials specified Vol info URL Copy number Status Notes Date due Barcode Item holds Item hold queue priority Course reserves
Books Central Library, University of Rajshahi Reading Room Non-fiction 543.1 WIS 1949 (Browse shelf(Opens below)) V-3 C-1 Not For Loan GBP A102
Books Central Library, University of Rajshahi Non-fiction 543.1 WIS 1949 (Browse shelf(Opens below)) V-3 C-2 Available Sheeling 104017

Centimeter and micromillimeter rule inserted in v.1.

Includes index.

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.

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