The analysis of fermentation acids : the qualitative and quantitative estimation of fermic, acetic, propionic, butyric, and lactic acids in biological material such as foods, vegetable products, silage, honey, wine, alcohols, vinegar, esters, sour milk, cheese, blood, urine andfeces

James Birtley McNair
Bok · Engelsk · 1947

Utgitt	Los Angeles : Westernlore Press , 1947
Omfang	XI, 290 s., 1 pl. : ill.