Chemistry and technology of food and food products  edited by Morris B. Jacobs. 

 - 2nd completely rev. and augm. ed.. 
 - New York  Interscience Publishers  1951 
 - 3 v. (xxv, 2580 p.): ill. 25 cm. 
<br/><br/> Library does not have V.1 and v.3. Includes bibliographies. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food - Analysis. Food. 
<br/><br/><label>Dewey Class. No.: </label>664  / J15C19