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Food -- Analysis -- Handbooks, manuals, etc.

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• Food -- Analysis
• Food -- Handbooks, manuals, etc.

• Baked products -- Analysis -- Handbooks, manuals, etc.

• The Bad Bug Book: Foodborne Pathogenic Microorganisms and Natural Toxins Handbook (second edition, 2012), by Center for Food Safety and Applied Nutrition (U.S.) (PDF with commentary at fda.gov)
• The science of hygiene : a text-book of laboratory practice for public health students (Methuen & Co., 1912), by Walter C. C. Pakes (page images at HathiTrust; US access only)

• Composition of foods : baked products : raw, processed, prepared (U.S. Dept. of Agriculture, Human Nutrition Information Service :, 1992), by Jean E. Stewart, Junko Alice Tamakl, and United States. Department of Agriculture. Nutrition Monitoring Division (page images at HathiTrust)

Items below (if any) are from related and broader terms.

• The Difference Meter for Measuring Interior Quality of Foods and Pigments in Biological Tissues (Washington: U.S. Dept. of Agriculture, 1965), by G. S. Birth and K. H. Norris (page images at HathiTrust)
• Pesticide Residues in Food: Technologies for Detection (OTA-F-398; 1988), by United States Congress Office of Technology Assessment (page images at HathiTrust)
• Química de los Alimentos, Adaptada a las Necesidades Económicas e Higienicas de Colombia (in Spanish; Bogotá: Impr. del Comercio, 1917), by Rafael Zerda Bayón (page images at HathiTrust)
• Schweizerisches Lebensmittelbuch: Methoden für die Untersuchung und Normen für Beurteilung von Lebensmitteln und Gebrauchsgegenständen (third revised edition, in German; Bern: Neukomm und Zimmermann, 1917), by Schweizerischer Verein Analytischer Chemiker (page images at HathiTrust; US access only)
• Composition of foods : raw, processed, prepared (Consumer and Food Economics Institute, Agricultural Research Service, U. S. Dept. of Agriculture : for sale by the Supt. of Docs., U.S. Govt. Print. Off., 1975), by Bernice K. Watt and Annabel L. Merrill (page images at HathiTrust)
• A manual of practical chemistry; the analysis of foods and the detection of poisons. (W. Wood and company, 1878), by Alexander Wynter Blyth (page images at HathiTrust)
• Vierteljahresschift über die fortschritte auf dem gebiete der chemie der nahrungs- und genussmittel, der gebrauchsgegenstände sowie der hierher gehörenden industriezweige. (J. Springer, 1887), by Albert Hilger (page images at HathiTrust)
• Foods: their composition and analysis. (C. Griffin and company, limited, 1927), by Alexander Wynter Blyth, Henry Edward Cox, and Meredith Wynter Blyth (page images at HathiTrust; US access only)
• Select methods in food analysis (P. Blakiston's son & co., 1901), by Henry Leffmann and William Beam (page images at HathiTrust)
• Chemistry of food and nutrition (The Macmillan company, 1911), by Henry C. Sherman (page images at HathiTrust)
• Die wichtigsten vegetabilischen nahrungs- und genussmittel, mit besonderer berücksichtigung der mikroskopischen untersuchung auf ihre echtheit, ihre verunreinigungen und verfälschungen (Urban & Schwarzenberg, 1899), by A. E. Vogl (page images at HathiTrust; US access only)
• The source, chemistry, and use of food products,. (P. Blakiston's son & co., 1914), by E. H. S. Bailey (page images at HathiTrust)
• Foods: their composition and analysis. A manual for the use of analytical chemists and others. With an introductory essay on the history of adulteration. (C. Griffin & company, limited, 1909), by Alexander Wynter Blyth and Meredith Wynter Blyth (page images at HathiTrust)
• Food and beverage analyses (Lea & Febiger, 1935), by Milton Arlanden Bridges (page images at HathiTrust)
• Critical studies in the legal chemistry of foods; for chemists, food inspection officials, and manufacturers and dealers in food products (The Chemical catalog Company, Inc., 1927), by R. O. Brooks (page images at HathiTrust)
• Méthodes actuelles d'expertises employées au Laboratoire municipal de Paris, et documents sur les matières relatives à l'alimentation. (Dunod, 1921), by André Kling and Paris (France) Laboratoire municipal de chimie (page images at HathiTrust)
• Food inspection and analysis. (J. Wiley & sons; [etc., etc.], 1909), by Albert E. Leach (page images at HathiTrust)
• Food inspection and analysis. (J. Wiley & sons; [etc., etc.], 1913), by Albert E. Leach and Andrew Lincoln Winton (page images at HathiTrust)
• Food inspection and analysis, for the use of public analysts, health officers, sanitary chemists, and food economists (John Wiley & sons, inc.; [etc., etc.], 1920), by Albert E. Leach and Andrew Lincoln Winton (page images at HathiTrust)
• On the composition of food and how it is adulterated, practical directions for its analysis. (J. Churchill, 1856), by W. Marcet (page images at HathiTrust)
• Lehrbuch der nahrungsmittel-chemie (J.A. Barth, 1910), by H. Röttger (page images at HathiTrust)
• The analysis and aduleration of foods. (Chapman and Hall, 1881), by James Bell (page images at HathiTrust)
• Food analysis; typical methods and the interpretation of results (McGraw-Hill book company inc., 1915), by A. G. Woodman (page images at HathiTrust)
• The microscopical examination of foods and drugs : a practical introduction to the methods adopted in the microscopical examination of foods and drugs, in the entire, crushed and powdered states (J. & A. Churchill, 1910), by Henry G. Greenish (page images at HathiTrust)
• Die bestimmung der kohlehydrate (zucker, stärke, dextrin) in beliebten nahrungs- u. genussmitteln vermittelst einer leicht ausführbaren methode. (K. B. Hof- u. univ.-buchdruckerei von F. Junge (Junge & sohn), 1897), by Franz Grommes (page images at HathiTrust)
• Bacteriological methods in food and drug laboratories, with an introduction to micro-analytical methods (P. Blakiston's Son & Co., 1915), by Albert Schneider (page images at HathiTrust)
• Understanding food: the chemistry of nutrition (McGraw, 1962), by Beulah Tannenbaum and Myra Stillman (page images at HathiTrust)
• Energy value of foods : basis and derivation (U.S. Dept. of Agriculture, 1955), by Annabel L. Merrill and Bernice K. Watt (page images at HathiTrust)
• Nutritive value of foods. (U. S. Dept. of Agriculture, 1960), by Institute of Home Economics (U.S.) (page images at HathiTrust)
• Fatty foods : their practical examination, a handbook for the use of analytical and technical chemists (Blakiston, 1913), by E. Richards Bolton and Cecil Revis (page images at HathiTrust)
• The chemical analysis of foods and food products. (Van Nostrand, 1951), by Morris B. Jacobs (page images at HathiTrust)
• The chemical analysis of foods and food products. (Van Nostrand, 1958), by Morris B. Jacobs (page images at HathiTrust)
• Food composition and analysis (Van Nostrand, 1963), by Howard O. Triebold and Leonard W. Aurand (page images at HathiTrust)
• The use of chemical additives in food processing. (National Academy of Sciences, National Research Council, 1956), by National Research Council (U.S.). Food Protection Committee (page images at HathiTrust)
• The structure and composition of foods (J. Wiley & sons, inc.;, 1932), by Andrew Lincoln Winton and Kate Grace Barber Winton (page images at HathiTrust)
• Evaluation of protein quality (National Academy of Sciences-National Research Council, 1963), by National Research Council (U.S.) Committee on Protein Malnutrition (page images at HathiTrust)
• Die wichtigsten lebensbedürfnisse, ihre aechtheit und güte, ihre zufälligen verunreinigungen und ihre absichtlichen verfalschungen, auf chemischem wege erläutert. Zur selbstbelehrung für jedermann, wie auch zum handgebrauche bei polizeilich-chemischen untersuchungen. (F. Hirt, 1842), by Adolf Duflos (page images at HathiTrust)
• Die wichtigsten lebens-bedürfnisse, ihre aechtheit und güte, ihre zufälligen verunreinigungen und ihre absichtlichen verfälschungen, mitgleichzeitiger berücksichtigung der in der haushaltung, den künsten und gewerben benutzten chemischen gifte. (F. Hirt, 1846), by Adolf Duflos (page images at HathiTrust)
• Colloid aspects of food chemistry and technology (P. Blakiston's son & co., inc., 1932), by William Clayton (page images at HathiTrust)
• Quantitative analysis, with applications to agricultural and food products (Van Nostrand, 1946), by Howard Oltas Triebold (page images at HathiTrust)
• Food and drugs (Scott, Greenwood & son, 1911), by Ernest J. Parry and Great Britain (page images at HathiTrust)
• Chemistry of food and nutrition (The Macmillan company, 1923), by Henry C. Sherman (page images at HathiTrust)
• Chemistry of food and nutrition (The Macmillan company, 1918), by Henry C. Sherman (page images at HathiTrust)
• Taschenbach für praktische Untersuchungen der wichtigsten Nahrungs- und Genussmittel. (J. Safár, 1910), by E. Senft and Florian Kratschmer von Forstburg (page images at HathiTrust; US access only)
• An anatomical atlas of vegetable powders designed as an aid to the microscopic analysis of powdered foods and drugs. (J. & A. Churchill, 1904), by Henry G. Greenish and Eugene Collin (page images at HathiTrust)
• The microscopical examination of foods and drugs, a practical introduction to the methods adopted in the microscopical examination of foods and drugs, in the entire, crushed and powdered states. (P. Blakiston's son & co., 1903), by Henry George Greenish (page images at HathiTrust)
• Anleitung zur mikroskopischen Untersuchung der vegetabilischen Nahrungs- und Genussmittel (G. Fischer, 1900), by A. F. W. Schimper (page images at HathiTrust; US access only)
• Composition of foods ; raw, processed, prepared (Consumer and Food Economics Research Division, Agricultural Research Service, U.S. Dept. of Agriculture, 1963), by Bernice K. Watt (page images at HathiTrust)
• Amino acid content of foods ([U. S. Govt. Print. Off.], 1957), by Martha Louise Orr and Bernice K. Watt (page images at HathiTrust)
• Preservatives in food and food examination (Churchill, 1906), by John C. Thresh and Arthur E. Porter (page images at HathiTrust; US access only)
• Pantothenic acid in foods (U.S. Dept. of Agriculture, 1956), by Elizabeth Gates Zook, Edward W. Toepfer, and Marilyn J. MacArthur (page images at HathiTrust)
• Food and beverage analyses (Lea & Febiger, 1942), by Milton Arlanden Bridges and Marjorie Rubena Mattice (page images at HathiTrust)
• Tables of food values (The Manual arts press, 1942), by Alice Veronica Bradley (page images at HathiTrust)
• Chemie der menschlichen nahrungs- und genussmittel. (J. Springer, 1882), by J. König (page images at HathiTrust)
• The determination of benzoic acid in foodstuffs. (H. M. Stationery off., 1927), by G. W. Monier-Williams (page images at HathiTrust; US access only)
• The determination of sulphur dioxide in foods (H. M. Stationery off., 1927), by G. W. Monier-Williams (page images at HathiTrust; US access only)
• The bacteriological examination of food and water (University Press, 1916), by William George Savage (page images at HathiTrust; US access only)
• Chemie der menschlichen Nahrungs- und Genussmittel (J. Springer, 1889), by J. König (page images at HathiTrust)
• Chemie der menschlichen Nahrungs- und Genussmittel. (J. Springer, 1903), by J. König, Wilhelm Sutthoff, Arthur Splittgerber, Johannes Grossfeld, and Aloys Wilhelm J. H. Bömer (page images at HathiTrust)
• Analyses and energy values of foods (H. M. Stationery off., 1921), by Robert Henry Aders Plimmer (page images at HathiTrust)
• Chemistry of food and nutrition (The Macmillan company, 1926), by Henry C. Sherman (page images at HathiTrust)
• Nutritive value of foods (G. Wahr, 1932), by Dorothy Stewart Waller (page images at HathiTrust)
• Foods: their composition and analysis. A manual for the use of analytical chemists and others. With an introductory essay on the history of adulteration. (C. Griffin and company, 1882), by Alexander Wynter Blyth (page images at HathiTrust)
• Food inspection and analysis, for the use of public analysts, health officers, sanitary chemists, and food economists (John Wiley & sons, inc.; [etc., etc., 1932), by Albert E. Leach and Andrew Lincoln Winton (page images at HathiTrust)
• Die Praxis des Nahrungsmittel-Chemikers : Anleitung zur Untersuchung von Nahrungsmitteln und Gebrauchsgegenständen sowie für hygienische Zwecke : Für Apotheker, chemiker und Gesundheitsbeamte (Voss, 1885), by Fritz Elsner and Jens Christian ; inscription Bay (page images at HathiTrust)
• Microanalysis of food and drug products. (U. S. Govt. print. off., 1944), by United States Food and Drug Administration (page images at HathiTrust)
• Selected technical publications. (Washington., 1965), by United States Food and Drug Administration (page images at HathiTrust)
• A compendium of food-microscopy with sections on drugs, water, and tobacco (Baillière, Tindall and Cox, 1909), by Edwy Godwin Clayton and Arthur Hill Hassall (page images at HathiTrust)
• Manuale di analisi chimica, agraria e bromatologica (Nicola Zanichelli, 1914), by Ciro Ravenna (page images at HathiTrust)
• Food values, what they are, and how to calculate them. (Routledge, 1916), by Margaret McKillop (page images at HathiTrust)
• Einführung in die praktische Nahrungsmittelchemie (S. Hirzel, 1899), by Hermann Thoms and Ernst Friedrich Gilg (page images at HathiTrust; US access only)
• Lehrbuch der Lebensmittelchemie (J.F. Bergmann, 1927), by Joseph Tillmans (page images at HathiTrust; US access only)
• Evaluation of protein quality; report of an international conference. (National Academy of Sciences-National Research Council, 1963), by National Research Council (U.S.). Committee on Protein Malnutrition (page images at HathiTrust)
• Atlas met graphische voorstellingen van de chemische samenstelling van 267 voedingsmiddelen in Nederlandsch-Indië en van de stofwisseling in Nederlandsch-Indië. (J.H. de Bussy, 1904), by Cornelius Leendert van der Burg (page images at HathiTrust)
• Die Praxis des Chemikers bei Untersuchung von Nahrungsmitteln und Gebrauchsgegenstäden, Handelsprodukten, Luft, Boden, Wasser, bei bakteriologischen Untersuchungen, sowie in der gerichtlichen und Harn-Analyse. (L. Voss, 1889), by Franz Friedrich Bernhard Elsner (page images at HathiTrust)
• The source, chemistry and use of food products (P. Blakiston's Son, 1917), by E. H. S. Bailey (page images at HathiTrust)
• Guía práctica de análisis para el reconocimiento de sustancias alimenticias que consume el soldado en hospitales y cuarteles ... (Martin, Mena y ca., 1911), by Emilio Salazar Hidalgo (page images at HathiTrust; US access only)
• Précis d'analyse microscopique des denrées alimentaires : caractères--procédés d'examen altérations et falsifications (J.-B. Baillière, 1890), by Valère Bonnet (page images at HathiTrust)
• A manual of practical chemistry; the analysis of foods and the detection of poisons. (C. Griffin, 1879), by Alexander Wynter Blyth (page images at HathiTrust)
• Food and nutrition. (Williams & Wilkins, 1951), by Ernest William Henderson Cruickshank (page images at HathiTrust)
• Nahrungsmittel und Fälscherkunste; ein Büchlein zur Untersuchung unserer wichtigsten Nahrungs- und Genussmittel, mit Anhang; Untersuchung von Kleiderstoffen. (Kosmos, 1910), by Adolf Reitz (page images at HathiTrust)
• A course in food analysis (John Wiley & sons, inc.; [etc., etc., 1917), by Andrew Lincoln Winton (page images at HathiTrust)
• Procentische zusammensetzung und nährgeldwerth der menschlichen nahrungsmittel nebst kostrationen und verdaulichkeit einiger nahrungsmittel. (Julius Springer, 1888), by J. König (page images at HathiTrust)
• Getreide, Mehl und Brot. Ihre botanischen, chemischen und physikalischen Eigenschaften, hygienisches verhalten, sowie ihre Beurteilung und Prüfung. Handbuch zum Gebrauche in Laboratorien und zum Selbstunterricht für Chemiker, Müller, Bäcker, Botaniker und Landwirte (Paul Parey, 1903), by A. Maurizio (page images at HathiTrust)
• Manuale di chimica. Agraria e bromatologica ... (N. Zanichelli, 1921), by Ciro Ravenna (page images at HathiTrust)
• Chemie der menschlichen Nahrungs- und Genussmittel. (J. Springer, 1879), by J. König (page images at HathiTrust)
• Select methods in food analysis (P. Blakiston, 1905), by Henry Leffmann and William Beam (page images at HathiTrust)
• Flesh foods, with methods for their chemical, microscopical, and bacteriological examination; a practical had-book for medical men, analysts, inspectors, and others (Charles Griffin & company, limited, 1900), by C. Ainsworth Mitchell (page images at HathiTrust; US access only)
• Researches on the chemistry of food (Taylor and Walton, 1847), by Justus Liebig and William Gregory (page images at HathiTrust)
• Sechs vorträge aus dem gebiete der nahrungsmittel-chemie gehalten bei gelegenheit der ersten Versammlung bayer chemiker zu München von prof. dr. Holzner in Weihenstepha,dr. Kayser in Nürnberg, dr. Sendtner in München, dr. Vogel in Memmingen. Im auftrage der referenten zusammengestellt von dr. Edmund List ... (Adalbert Stuber, 1883), by Edmund List, Hans Vogel, Rudolf Sendtner, Eugen Prior, R. Kayser, and Georg Holzner (page images at HathiTrust)
• Chemistry used in foods and nutrition courses (The Ohio state university, 1936), by Viola Maria Bell (page images at HathiTrust)
• Foods: their composition and analysis. A manual for the use of analytical chemists and others. With an introductory essay on the history of adulteration. (C. Griffin, 1896), by Alexander Wynter Blyth (page images at HathiTrust)
• Food products; their souce, chemistry, and use (P. Blakiston's son & co., 1921), by E. H. S. Bailey (page images at HathiTrust)
• Food products; their source, chemistry, and use (P. Blakiston's Son & Co., 1928), by E. H. S. Bailey and Herbert S. Bailey (page images at HathiTrust)
• Food analysis; typical methods and the interpretation of results (McGraw Hill, 1924), by A. G. Woodman (page images at HathiTrust)
• Food values of recipes in shares and vitamin units (Teachers college, Columbia university, 1936), by Mary Swartz Rose and Clara Mae Taylor (page images at HathiTrust)
• The bacteriological examination of food and water (University Press, 1914), by William G. Savage (page images at HathiTrust; US access only)
• Proximate composition of American food materials (U.S. Dept. of Agriculture, 1940), by Charlotte Chatfield and Georgian Adams (page images at HathiTrust)
• Food yields summarized by different stages of preparation (U.S. Dept. of Agriculture, Agricultural Research Service, 1975), by Ruth H. Matthews, Rebecca K. Pecot, and Young J. Garrison (page images at HathiTrust)
• Confectionery analysis and composition (The Manufacturing Confectioner, 1946), by Stroud Jordan and Katheryn Elizabeth Langwill (page images at HathiTrust)
• Foods and principles of cookery (Prentice-Hall, 1948), by Natalie Kiersted Fitch and Charlotte A. Francis (page images at HathiTrust)
• Essentials of food preparation (Wm. C. Brown co., 1947), by Madge Miller and Mary Beatrice Barnhart (page images at HathiTrust)
• Leicht ausführbare landwirtschaftliche Untersuchungen : eine Anleitung für Schüler landwirtschaftlicher Lehranstalten und landwirtschaftliche Praktiker (J. Neumann, 1899), by N. Caro and A. Pagenstecher (page images at HathiTrust; US access only)
• Anleitung zu einfachen Untersuchungen und Beurteilungen landwirtschaftlich wichtiger Stoffe : zum Gebrauche für landwirtschaftlicher Lehranstalten, für praktische Landwirts, Molkereien, sowie auch zu Vorprüfungen für marktpolizeiliche und gewerbliche Zwecke (A. Lax, 1897), by H. Siats (page images at HathiTrust)
• The chemical examination of water, sewage, foods and other substances (University Press, 1922), by John Edward Purvis and Thomas Reginald Hodgson (page images at HathiTrust; US access only)
• Guide pratique d'analyses alimentaires et d'expertises chimiques usuelles (Vigot Frères, 1921), by Maurice Leprince and Raoul Lecoq (page images at HathiTrust; US access only)
• Aids to the analysis of food and drugs (Baillière, Tindall & Cox, 1895), by Thomas Hames Pearmain and Cresacre George Moor (page images at HathiTrust)
• Aids to the analysis of food and drugs (Baillière, Tindall, and Cox, 1909), by Cresacre George Moor and William Partridge (page images at HathiTrust; US access only)
• Chemie der menschlichen Nahrungs- und Genussmittel. Nachtrag zu Band I. (J. Springer, 1919), by J. König, W. Sutthoff, Arthur Splittgerber, J. Grossfeld, and Aloys Wilhelm J. H. Bömer (page images at HathiTrust; US access only)
• Unsere Ernährungs-Chemie : ein Beitrag zur Futter- und Nahrungsmittellehre (T. Ackermann, 1895), by Emil Pott (page images at HathiTrust)
• Review of essential chemical elements that constitute a balanced food (Success Composition & Printing Company, 1930), by Charles Noyes Kinney (page images at HathiTrust)
• Principles of food analysis for filth, decomposition, and foreign matter : analytical entomology for food-industry laboratories (U.S. Dept. of Health and Human Services, Public Health Service, Food and Drug Administration :, 1981), by James W. Amrine, John Richard Gorham, and United States Food and Drug Administration (page images at HathiTrust)
• Recipes and tips for healthy, thrifty meals. (U.S. Dept. of Agriculture, Center for Nutrition Policy and Promotion :, 2000), by Center for Nutrition Policy and Promotion (U.S.) (page images at HathiTrust)
• Nutritive value of foods (U.S. Dept. of Agriculture, Science and Education Administration :, 1981), by Catherine F. Adams, Martha Richardson, and United States. Science and Education Administration (page images at HathiTrust)
• Analyses of grains and vegetables : distinguishing the nitrogenous from the non-nitrogenous ingredients, for the purpose of estimating their separate values for nutrition : also, on ammonia found in glaciers : and on the action and ingredients of manures (J. Munroe, 1846), by Eben Norton Horsford and YA Pamphlet Collection (Library of Congress) (page images at HathiTrust)
• Die Analyse und Verfälschung der Nahrungsmittel (J. Springer, 1885), by James Bell (page images at HathiTrust)
• Die Praxis des Chemikers : bei Untersuchung von Nahrungs- und Genussmitteln, Gebrauchsgegenständen und Handelsprodukten : bei hygienischen und bakteriologischen Untersuchungen sowie in der gerichtlichen und Harnanalyse (L. Voss, 1907), by Fritz Elsner (page images at HathiTrust; US access only)
• Die Praxis des Chemikers bei Untersuchung von Nahrungs- und Genussmitteln, Gebrauchsgegenständen und Handelsprodukten, bei hygienischen und bakteriologischen Untersuchungen, sowie in der gerichtlichen und Harn-Analyse. (L. Voss, 1924), by Franz Friedrich Bernhard Elsner and W. Plücker (page images at HathiTrust; US access only)
• J. Königs Chemie der menschlichen Nahrungs- und Genussmittel : Nachtrag zu Band I (J. Springer, 1919), by J. König, W. Suthoff, Arthur Splittgerber, and J. Grossfeld (page images at HathiTrust; US access only)
• Instrumente und Apparate zur Nahrungsmittel-Untersuchung. (J.A. Barth, 1894), by J. Mayrhofer (page images at HathiTrust)
• Prof. Dr. H. Röttgers Lehrbuch der Nahrungsmittelchemie ... (J.A. Barth, 1926), by H. Roettger, A. Grohmann, and Eduard Spaeth (page images at HathiTrust; US access only)
• The nutritive value of the banana; report of researches conducted and supervised by the Institute of practical arts research, Laboratory of physiological chemistry, Teachers college, Columbia university (Teachers college, Columbia university, 1933), by Walter Hollis Eddy and Columbia University. Teachers College. Institute of practical arts research (page images at HathiTrust)
• Microscopic-analytical methods in food and drug control. ([Washington, 1960), by United States Food and Drug Administration (page images at HathiTrust)
• Bibliothek für Nahrungsmittel-Chemiker. (J.A. Barth, 1894) (page images at HathiTrust)
• Die Praxis des Nahrungsmittel-Chemikers. Anleitung zur Untersuchung von Nahrungsmitteln und Gebrauchsgegenständen sowie für hygienische Zwecke. Für Apotheker und Gesundheitsbeamte (Voss, 1880), by Franz Friedrich Bernhard Elsner (page images at HathiTrust)
• The balance of acid-forming and base-forming elements in food, and its relation to ammonia metabolism ... (Williams & Wilkins company, 1912), by Alexander Oscar Gettler (page images at HathiTrust)
• L'alimentation et les régimes chez l'homme sain et chez les malades (Masson, 1904), by Armand Gautier (page images at HathiTrust; US access only)
• Foods: their composition and analysis. A manual for the use of analytical chemists and others. With an introductory essay on the history of adulteration. (Charles Griffin and Company, 1888), by Alexander Wynter Blyth (page images at HathiTrust)
• Chemistry of food and nutrition (Macmillan, 1917), by Henry C. Sherman (page images at HathiTrust)
• Chemistry of food and nutrition. (The Macmillan company, 1915), by Henry C. Sherman (page images at HathiTrust)
• Lehrbuch Der Gerichtlichen Chemie. (Friech, Vieweg & Sohn, 1906), by Georg Baumeret, Felix Voigtlaender, and M. Dennstedt (page images at HathiTrust; US access only)
• Microbiological requirements and methodology for food in military and federal specifications (Food Laboratory, U.S. Army Natick Laboratories;, 1973), by Edmund M. Powers and U.S. Army Natick Laboratories (page images at HathiTrust)
• Energy-yielding components of food and computation of calorie values. Report of a Committee on Calories Conversion Factors and Food Composition Tables convened (Washington, 1947), by Food and Agriculture Organization of the United Nations. Committee on Calorie Conversion Factors and Food Composition Tables (page images at HathiTrust)
• The chemical analysis of foods; a practical treatise on the examination of foodstuffs and the detection of adulterants (The Sherwood Press, 1946), by Henry Edward Cox (page images at HathiTrust)
• Food facts; handbook for federal food reporters ([Washington], 1941), by Susan T. Baker (page images at HathiTrust)
• Organic and food chemistry (P. Blakiston's son & co. inc., 1929), by Garry Eugene Culver and Thomas Arthur Rogers (page images at HathiTrust)
• Food inspection and analysis. For the use of public analysts, health officers, sanitary chemists, and food economists. (J. Wiley & sons; [etc., etc.], 1911), by Albert E. Leach (page images at HathiTrust)
• Nutritional and other changes occurring in fruits and vegetables during storage; during the commercial preparation of frozen, dehydrated, and canned fruits and vegetables; during storage of the processed products; and during defrosting of the frozen products. Report on findings disclosed by the literature. (Chicago, 1953), by Maison (L. G.) and Company (page images at HathiTrust)
• [Miscellaneous pamphlets] (Ramsey co., Minnesota [etc.], 1892), by Harry Snyder (page images at HathiTrust)
• Die Praxis des Chemikers bei Untersuchung von Nahrungs- und Genufsmitteln, Gebrauchsgegenständen und Handelsprodukten, bei hygienischen und bakteriologischen Untersuchungen, sowie der gerichtlichen und Harn-Analyse. (L. Voss, 1895), by Franz Friedrich Bernhard Elsner (page images at HathiTrust)
• Feeding tests and auxiliary studies on sorbitol, mannitol and four types of nonionic emulsifiers derived from long chain fat-forming fatty acids. (Wilmington, Del., 1949), by Atlas Powder Company (page images at HathiTrust)
• Changes produced in lipid materials by high energy radiations. ([Washington, 1956), by United States Dept. of Commerce. Office of Technical Services and Quartermaster Food and Container Institute for the Armed Forces (U.S.) (page images at HathiTrust)
• Inhibition of enzymatic activity in irradiated foodstuffs. ([Washington, 1956), by United States Dept. of Commerce. Office of Technical Services and Quartermaster Food and Container Institute for the Armed Forces (U.S.) (page images at HathiTrust)
• Fundamental physical and biochemical changes which occur as a result of radiation treatment resulting in modifications of flavor, color and texture. ([Washington, 1956), by United States Dept. of Commerce. Office of Technical Services and Quartermaster Food and Container Institute for the Armed Forces (U.S.) (page images at HathiTrust)
• Chemical changes in the protein of sterilized meat. ([Washington, 1956), by United States Dept. of Commerce. Office of Technical Services and Quartermaster Food and Container Institute for the Armed Forces (U.S.) (page images at HathiTrust)
• Chemistry of color, flavor and odor changes in irradiating meat. ([Washington, 1956), by United States Dept. of Commerce. Office of Technical Services and Quartermaster Food and Container Institute for the Armed Forces (U.S.) (page images at HathiTrust)
• Effect of ionizing radiations on carotenoid stability. Final report. ([Washington, 1956), by United States Dept. of Commerce. Office of Technical Services and Quartermaster Food and Container Institute for the Armed Forces (U.S.) (page images at HathiTrust)
• Nahrungsmittelchemisches taschenbuch. Kurze anleitung zur untersuchung und begutachtung von nahrungs-, genussmitteln und gebrauchsgegenständen. (C. Kabitzsch, 1926), by Hermann Serger (page images at HathiTrust; US access only)
• Analyses alimentaires : composition et analyse des produits alimentaires, recherches des falsifications, lois sur les fraudes (J.-B. Baillière et fils, 1911), by René Guillin (page images at HathiTrust; US access only)
• Food consumption. (Wright & Potter printing co., state printers, 1886), by Carroll Davidson Wright and William Olin Atwater (page images at HathiTrust)
• Laboratory notes. Sanitary chemistry and water analysis ... ([Boston, 1896), by Ellen H Richards (page images at HathiTrust)
• Food inspection and analysis. (J. Wiley & sons; [etc., etc.], 1909), by Albert Ernest Leach (page images at HathiTrust)
• The nutrition investigations of the Office of experiment stations and their results ... (Govt. print. off., 1907), by Charles Ford Langworthy and United States (page images at HathiTrust)
• Report on the examination of foods, drugs and public water-supplies ("Water survey") (Trenton, N.J., 1903), by New Jersey (page images at HathiTrust)
• Food inspection and analysis : for the use of public analysts, health officers, sanitary chemists, and food economists (Wiley ;, 1904), by Albert E. Leach and Katherine Golden Bitting Collection on Gastronomy (Library of Congress) (page images at HathiTrust)
• An elementary course of food chemistry (Dunn Co. news co., 1913), by Zella Isabel Egdahl (page images at HathiTrust)
• The chemical composition of American food materials (G.P.O., 1896), by W. O. Atwater and Charles D. Woods (page images at HathiTrust)
• Factors affecting the nutritive value of foods : studies at the U.S. Plant, Soil, and Nutrition Laboratory. (U.S. Dept. of Agriculture, 1948), by United States. Dept. of Agriculture (page images at HathiTrust)
• Methods for microbiological and chemical determinations of essential amino acids in proteins and foods (U.S. Dept. of Agriculture, 1950), by Millard J. Horn, Amos Edward Blum, and D. Breese Jones (page images at HathiTrust)
• Food values of portions commonly used. (Author, 1942), by Anna De Planter Bowes and Charles Frederick Church (page images at HathiTrust)
• Chemical composition of food materials (Scripps Metabolic Clinic, 1928), by Calif.) Scripps Metabolic Clinic (La Jolla (page images at HathiTrust)
• A laboratory handbook for the analysis of milk, butter and cheese ([n.p.], 1905), by James Rittenhouse Evans (page images at HathiTrust)
• Taschenbuch für praktische untersuchungen der wichtigsten nahrungs- und genussmittel (J. Šafář, 1919), by Emanuel Senft, Franz Adam, and Florian Kratschmer von Forstburg (page images at HathiTrust; US access only)
• Analysis of foods ... (Phillips bros., state printers, 1899), by Harry Sands Grindley and Illinois. University (page images at HathiTrust)
• Composition of foods : raw, processed, prepared (U.S. Dept. of Agriculture, 1950), by Bernice K. Watt and Annabel L. Merrill (page images at HathiTrust)
• Principles of nutrition and nutritive value of food (U.S. Dept. of Agriculture, 1944), by Henry C. Sherman (page images at HathiTrust)
• Food yields : summarized by different stages of preparation (Agricultural Research Service, U.S. Dept. of Agriculture, 1956), by Rebecca K. Pecot and Bernice K. Watt (page images at HathiTrust)
• Nutritive value and cost of food served to college students (U.S. Dept. of Agriculture, 1929), by Edith Hawley (page images at HathiTrust)
• Composition of foods used in Far Eastern countries (U.S. Dept. of Agriculture, 1952), by Woot-tsuen Wu Leung, Bernice K. Watt, and Rebecca K. Pecot (page images at HathiTrust)
• Procentige Zusammensetzung und Nährgeldwert der menschlichen Nahrungsmittel nebst Ausnutzungsgrösse derselben und Kostsätzen (J. Springer, 1902), by J. König (page images at HathiTrust; US access only)
• A modified monomolecular film test for micro-quantities of lipids in foods (University of Missouri, College of Agriculture, Agricultural Experiment Station, 1964), by Jay T. Colburn, Owen J. Cotterill, and E. M. Funk (page images at HathiTrust)
• Miscellaneous chemical analyses of feeds, foods, grains, fruits, insecticides, fertilizing materials, limestones and mineral waters, made by the Chemical Department during the years 1892-1901 (Ohio Agricultural Experiment Station, 1901), by A. D. Selby and John W. Ames (page images at HathiTrust)
• Mineral and organic analyses of foods : new methods for the determination of sodium and crude fiber (Ohio Agricultural Experiment Station, 1913), by E. B. Forbes, F. M. Beegle, and J. E. Mensching (page images at HathiTrust)
• The iodine content of foods (Ohio Agricultural Experiment Station, 1916), by E. B. Forbes and F. M. Beegle (page images at HathiTrust)
• Treatise on the falsifications of food, and the chemical means employed to detect them. Containing water, flour, bread, milk, cream, beer, cider, wines, spirituous liquors, coffee, tea, chocolate, sugar, honey, lozenges, cheese, vinegar, pickles, anchovy sauce and paste, catsup, olive (salad) oil, pepper, mustard. (Hippolyte Bailliere, Publisher;, 1848), by John Mitchell (page images at HathiTrust)
• The chemistry of common life (W. Blackwood and Sons, 1855), by Jas. F. W. Johnston and Julio Mario Santo Domingo Collection (page images at HathiTrust)
• The chemical composition of American food materials. (Govt. print. off., 1906), by W. O. Atwater, Arthur Peyton Bryant, and Charles Dayton Woods (page images at HathiTrust)
• Wörterbuch der verunreinigungen und verfälschungen : der nahrungsmittel, arzneikörper und handelswaren nebst angabe der erkennungs- und prüfungsmittel (Vandenhoeck & Ruprecht, 1856), by Jean Baptiste Alphonse Chevallier (page images at HathiTrust)
• Analyse des matières alimentaires et recherche de leurs falsifications (Vve C. Dunod & P. Vico, 1894), by Charles Girard and A. Dupré (page images at HathiTrust)
• Food inspection and analysis. (John Wiley & sons, inc.; [etc., etc.], 1920), by Albert E. Leach and Andrew Lincoln Winton (page images at HathiTrust)
• Die praxis des nahrungsmittel-chemikers. Anleitung zur untersuchung von nahrungsmitteln und gebrauchsgegenständen sowie für hygieinische zwecke. Für apotheker und gesundheitsbeamte. (L. Voss, 1882), by Fritz Elsner (page images at HathiTrust)
• Handbuch der Nahrungsmitteluntersuchung. Eine systematisch-kritische Zusammenstellung der Methoden zur Untersuchung der Nahrungs- und genussmittel, einschliesslich des Wassers und der Luft sowie der gebrauchsgegenstände unter Beifügung der Methoden zur Untersuchung der menschlichen und tierischen Ausscheidungen und Entleerungen... (S. H. Tauchnitz, 1914), by Adolf Beythien (page images at HathiTrust)
• Bujard-Baiers Hilfsbuch für nahrungs- mittelchemiker zum gebrauch im laboratorium für die arbeiten der nahrungs- mittelkontrolle, gerichtlichen chemie und anderen zweige der öffentlichen chemie. (J. Springer, 1920), by Alfons Bujard and Eduard Baier (page images at HathiTrust)
• Food inspection and analysis : for the use of public analysts, health officers, sanitary chemists, and food economists (Wiley ;, 1904), by Albert E. Leach and Katherine Golden Bitting Collection on Gastronomy (Library of Congress) (page images at HathiTrust)
• Report of the International Committee for the Unification of Analytical Mathods for Food-products during 1909, 1910 and 1911, and propositions for the unification of methods to be discuted [!] by the Committee at the 8th International Congress of Applied Chemistry at Washington-New York, 1912 (A. Hoste], 1912), by International Committee for the Unification of Analytical Methods for Food-products, A. J. J. Vandevelde, and D.C. and New York International Congress of Applied Chemistry (8th : 1912 : Washington (page images at HathiTrust; US access only)
• Bulletin. (Boise., 1906), by Idaho. Food Commission (page images at HathiTrust)
• Chemistry of food and nutrition (The Macmillan company, 1913), by Henry C. Sherman (page images at HathiTrust)
• Foods, their composition and analysis, a manual for the use of analytical chemists and others; with an introductory essay on the history of adulteration. (Charles Griffin & co., 1888), by Alexander Wynter Blyth (page images at HathiTrust)
• Nahrungsmittel Chemie. (Verlags buch handlung von J.J. Weber, 1907), by J. Verques (page images at HathiTrust; US access only)
• Die untersuchung von nahrungsmitteln, genussmitteln und gebrauchsgegenständen. Praktisches handbuch für chemiker, medizinalbeamte, pharmazeuten verwaltungs- und justizbehörden etc. (C. Winter, 1900), by Gustav Rupp (page images at HathiTrust; US access only)
• Jing jing you wei tan (Wen feng yin shua gong si yin, 1900), by Cunren Chen (page images at HathiTrust)
• Atlas von Photographien mikroscopischer Präparate der reinen und gefälschten Nahrungsmittel (E. Koch, 1886), by C. Birnbaum and J. Grimm (page images at HathiTrust; US access only)
• Documents sur les falsifications des matières alimentaires et sur les travaux du Laboratoire municipal. 2. rapport. (G. Masson, 1885), by Seine (France). Préfecture de police. Laboratoire municipal (page images at HathiTrust)
• Chemistry of food and nutrition (Macmillan, 1919), by Henry C. Sherman (page images at HathiTrust)
• Buckeye cookery : with hints on practical housekeeping. (Buckeye Pub. Co., 1885), by Estelle Woods Wilcox (page images at HathiTrust)
• The ash analysis of foods (1901), by Adolph Kreikenbaum (page images at HathiTrust; US access only)
• Examination of food products sold in Connecticut. (Connecticut Agricultural Experiment Station, 1896) (page images at HathiTrust)
• Our food : its composition and nutritive value : syllabus of a course of six lecture studies. (Chicago, 1896), by Thomas Grant Allen (page images at HathiTrust)
• Die Praxis des Nahrungsmittel-Chemikers. (Leipzig, 1880), by Franz Friedrich Bernhard Elsner (page images at HathiTrust)
• A text-book of sanitary and applied chemistry. (New York, 1906), by E. H. S. Bailey (page images at HathiTrust)
• Analysis and cost of ready-to-serve foods. (American Medical Association, 1915), by F. C. Gephart and Graham Lusk (page images at HathiTrust)
• The chemistry of food two lectures delivered before the Ottawa Field Naturalists' Club (s.n., 1891), by Frank T. Shutt (page images at HathiTrust)
• Breakfast foods their chemical composition, digestibility and cost (Dept. of Agriculture, 1907), by R. Harcourt, H. L. Fulmer, and Ontario. Dept. of Agriculture (page images at HathiTrust; US access only)
• La chimie alimentaire dans l'oeuvre de Parmentier. (Baillière, 1902), by A. Balland (page images at HathiTrust; US access only)
• The chemistry of cookery (D. Appleton and Co., 1885), by W. Mattieu Williams (page images at HathiTrust)
• Die Praxis des Chemikers : bei Untersuchung von Nahrungs- und Genussmitteln, Gebrauchsgegenständen und Handelsprodukten, bei hygienischen und bakteriologischen Untersuchungen sowie in der gerichtlichen und Harn-Analyse (L. Voss, 1900), by Fritz Elsner (page images at HathiTrust)
• Nahrungs-, Genussmittel und Getränke (J. Habermann, 1882), by R. Palm (page images at HathiTrust)
• Tea, coffee, and cocoa : a practical treatise on the analysis of tea, coffee, cocoa, chocolate, maté (Paraguay tea), etc. (Trübner & Co., 1874), by J. Alfred Wanklyn (page images at HathiTrust)
• The sanitary officer's handbook of practical hygiene (E. Arnold, 1909), by Charles Frederick Wanhill and Wilfred William Ogilvy Beveridge (page images at HathiTrust; US access only)
• Anleitung zur begutachtung des nährwertes der kost priväter & der in öffentlichen anstalten. (Bonn, 1903), by H. Lichtenfelt (page images at HathiTrust; US access only)
• Foods (D. Appleton, 1875), by Edward Smith (page images at HathiTrust)
• Chemistry of food and nutrition (Macmillan, 1921), by Henry C. Sherman (page images at HathiTrust)
• The chemistry of common life. (D. Appleton and Co., 1884), by Jas. F. W. Johnston and A. H. Church (page images at HathiTrust)
• The purin bodies of food stuffs, and the rôle of uric acid in health and disease. (Sherratt & Hughes, 1903), by I. Walker Hall (page images at HathiTrust)
• Kurzes lehrbuch der nahrungsmittel-chemie. (Barth, 1894), by H. Röttger (page images at HathiTrust)
• Les aliments usuels : composition, préparation, indications dans les régimes (Masson, 1907), by Alfred Martinet (page images at HathiTrust; US access only)
• Die Praxis des Nahrungsmittell-Chemikers ... (Voss, 1880), by Fritz Elsner (page images at HathiTrust)
• Domestic science : a book for use in schools and for general reading (George Q. Cannon & Sons Co., 1892), by James E. Talmage and Utah. Territorial Convention of School Officers (page images at HathiTrust)
• Rukovodstvo k khimicheskomu issledovanii︠u︡ pitatelʹnykh i vkusovykh veshchestv (Izd. K.L. Rikkera, 1891), by I. I. Kanonnikov (page images at HathiTrust)
• Kagakuteki shokumotsu kenkyū hyakuwa (Taizanbō, 1917), by Katsutarō Minami (page images at HathiTrust)
• Jinsei to shokumotsu (Shizendō, 1919), by Makoto Sawamura (page images at HathiTrust)
• Twenty-second report on food products and tenth report on drug products (Connecticut Agricultural Experiment Station, 1917), by John Phillips Street (page images at HathiTrust)
• Cereal laboratory methods : with reference tables. (St. Paul [etc.], 1935), by American Association of Cereal Chemists (page images at HathiTrust; US access only)
• Tables of food composition in terms of eleven nutrients. ([U. S. Govt. print. off], 1945), by United States. Bureau of Human Nutrition and Home Economics and National Research Council (U.S.) (page images at HathiTrust)
• United States consumption of food in terms of fats, proteins, carbohydrates, and calories, 1930-43. (Washington, 1944), by United States Tariff Commission (page images at HathiTrust)
• The chemistry of foods : with microscopic illustrations (Published for the Committee of Council on Education by Chapman and Hall, 1881), by James Bell (page images at HathiTrust)
• Bob veal: Collected papers. ([s.l., 1912), by Pierre A. Fish (page images at HathiTrust)
• The digestibility and decomposability of bob veal. ([n.p., 1913), by Pierre A. Fish (page images at HathiTrust)
• Further observations on bob veal. (Argus Co., 1912), by Pierre A. Fish (page images at HathiTrust)
• Preservatives in food and food examination (J. & A. Churchill, 1906), by John Clough Thresh and Arthur E. Porter (page images at HathiTrust)
• Food products & drugs. ([n.p.], 1916), by Connecticut Agricultural Experiment Station (page images at HathiTrust)
• Food preparation principles and procedures : a laboratory manual for college courses in food preparation (W.C. Brown, 1946), by Elisabeth Sutherland and P. Mabel Nelson (page images at HathiTrust)
• Nutritive value of foods : a table (G. Wahr, 1938), by Dorothy Stewart Waller and University of Michigan. University Hospital. Department of Dietics (page images at HathiTrust)
• Cereal laboratory methods, with reference tables (American association of cereal chemists, 1941), by American Association of Cereal Chemists (page images at HathiTrust; US access only)
• Nutritive value of foods ; a table. (G. Wahr, 1936), by Dorothy Stewart Waller and University of Michigan. University Hospital. Department of Dietetics (page images at HathiTrust; US access only)
• Relative values of human foods. (New York, 1885), by Henry Elijah Alvord (page images at HathiTrust)
• Food products. (P. Blakiston's son & co., 1928), by E. H. S. Bailey and Herbert S. Bailey (page images at HathiTrust)
• Tables of food composition in terms of eleven nutrients (U. S. Govt. print. off., 1945), by United States. Bureau of Human Nutrition and Home Economics and National Research Council (U.S.) (page images at HathiTrust)
• Food values : how foods meet body needs (U.S. Dept. of Agriculture, 1921), by Emma A. Winslow (page images at HathiTrust)
• Food and beverage analyses. (Lea & Febiger, 1950), by Milton Arlanden Bridges and Marjorie Rubena Mattice (page images at HathiTrust; US access only)
• Radionuclide analysis of large numbers of food and water samples (U.S. Dept. of Health, Education, and Welfare, Public Health Service, Division of Radiological Health, 1965), by Esther Ferri, Lloyd R. Setter, Paul J. Magno, and United States. Public Health Service. Division of Radiological Health (page images at HathiTrust)
• How to live one hundred and fifty years; food science, dietetics. (Vantage Press, 1963), by John E. Lydon (page images at HathiTrust)
• Cereal laboratory methods: with reference tables (American Association of Cereal Chemists, 1957), by American Association of Cereal Chemists and Emery C. Swanson (page images at HathiTrust; US access only)
• Vitamin values of foods in Hawaii (University of Hawaii Agricultural Experiment Station, 1947), by Carey D. Miller, Lucille Louis, and Kisako Yanazawa (page images at HathiTrust)
• Nutrient content of the U.S. food supply, 1909-1997 (U.S. Dept. of Agriculture, Center for Nutrition Policy and Promotion, 2001), by S Gerrior, L Bente, and Center for Nutrition Policy and Promotion (U.S.) (page images at HathiTrust)
• Nahrungsmittelchemie in Vorträgen (Leipzig : Akademische Verlagsgesellschaft m.b.H., 1914., 1914), by Th Paul, K. von Buchka, and W. Kerp (page images at HathiTrust; US access only)
• Index to Microscopic-analytical methods in food and drug control. (U.S. Dept. of Health, Education, and Welfare, Food and Drug Administration, 1962), by United States Food and Drug Administration (page images at HathiTrust)
• Special listing of current cancer research on carcinogenic substances in food and drugs (along with related epidemiology) (National Cancer Institute :, 1976), by Smithsonian Science Information Exchange. Current Cancer Research Project Analysis Center, International Cancer Research Data Bank, and National Cancer Institute (U.S.) (page images at HathiTrust)
• Prozentuale Zusammensetzung und Nährgeldwert der menschlichen Nahrungsmittel nebst Ausnutzungsgrösse derselben und Kostsätzen (J. Springer, 1906), by J. König (page images at HathiTrust; US access only)
• Nutritive value of foods : a table (Ann Arbor, Mich. : George Wahr, 1944., 1944), by Dorothy Stewart Waller and University of Michigan. University Hospital. Department of Dietetics (page images at HathiTrust)
• Composition of foods : raw, processed, prepared : 1992 supplement (U. S. Dept. of Agriculture, Human Nutrition Information Service, 1993), by United States. Department of Agriculture. Nutrition Monitoring Division, Barbara A. Anderson, Lynn E. Dickey, and United States. Department of Agriculture. Human Nutrition Information Service (page images at HathiTrust)
• The source, chemistry and use of food products (P. Blakiston's, 1916), by E. H. S. Bailey (page images at HathiTrust)
• Food inspection and analysis, for the use of public analysts, health officers, sanitary chemists, and food economists (John Wiley & sons, 1920), by Albert E. Leach and Andrew Lincoln Winston (page images at HathiTrust)
• Food charts; foods as sources of the dietary essentials (American Medical Association, 1942), by Joint committee of the Council on foods and nutrition of the American medical association and of the Food and nutrition board of the National research council (page images at HathiTrust; US access only)
• Der gehalt der wichtigsten proteïnarten unserer nahrungsmittel an tryptophan und tyrosin und ein neues verfahren zur bestimmung von tryptophan und tyrosin in proteinen durch die quantitative ausgestaltung der xanthoproteinreaktion in verbindung mit der acidimetrie ... (Frankfurt a M. : [n.pub.], 1927., 1927), by Franz Stoppel (page images at HathiTrust; US access only)
• Amino acid content of foods (U.S. Agricultural Research Service :, 1968), by Martha Louise Orr and Bernice K. Watt (page images at HathiTrust)
• Food inspection and analysis : for the use of public analysts, health officers, sanitary chemists, and food economists (Wiley, 1914), by Albert E. Leach and Andrew Lincoln Winton (page images at HathiTrust)
• The Chemistry of Food and Nutrition, by A. W. Duncan (Gutenberg ebook)

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