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portada Provisional Methods for the Analysis of Foods Adopted by the Association of Official Agricultural Chemists, November 14-16, 1901; Volume No. 65
Type
Physical Book
Publisher
Author
Language
English
Pages
170
Format
Paperback
ISBN13
9781021813725

Provisional Methods for the Analysis of Foods Adopted by the Association of Official Agricultural Chemists, November 14-16, 1901; Volume No. 65

Harvey Washington 1844-1930 Wiley; Willard Dell 1866-1939 Bigelow (Author) · Legare Street Press · Paperback

Provisional Methods for the Analysis of Foods Adopted by the Association of Official Agricultural Chemists, November 14-16, 1901; Volume No. 65 - Harvey Washington 1844-1930 Wiley; Willard Dell 1866-1939 Bigelow

New Book Imported to New Zealand *
Delivery: 03 Jun - 19 Jun Shipping: 15 to 22 business days.
NZ$ 53.34
* Import costs and 15% GST included in the price ✅
NZ$ 53.34
Delivery to any New Zealand address between Wednesday, June 03 and Friday, June 19
Origin: U.S.A. Import costs included in the price ✅
Delivery to any New Zealand address between Wednesday, June 03 and Friday, June 19.

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Synopsis "Provisional Methods for the Analysis of Foods Adopted by the Association of Official Agricultural Chemists, November 14-16, 1901; Volume No. 65"

A seminal work in the field of food analysis, this book provides detailed instructions for a variety of analytical techniques. Written by a team of experts from the Association of Official Agricultural Chemists, the book covers everything from protein determination to pesticide analysis.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

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