Foods: their composition and analysis. A manual for the use of analytical chemists and others. With an introductory essay on the history of adulteration. By the late Alexander Wynter Blyth, and Meredith Wynter Blyth. Blyth, Alexander Wynter, 1844-1921. Blyth, Meredith Wynter, joint author. Cox, Henry Edward, editor. Food Analysis. Food adulteration and inspection. TX531 .B66 1927 543.1 BLF London, C. Griffin and company, limited, 1927. 1927. 1927 Text XXV, 619 p. eng