The structure and composition of foods / by Andrew L. Winton and Kate Barber Winton.

New York : John Wiley; London : Chapman & Hall, 1932-1939.

4 volumes : illustrations ; 24 cm

I -- Cereals, starch, oil seeds, nuts, oils, forage plants ; II -- Vegetables, legumes, fruits ; III -- Milk (including human), butter, cheese, ice cream, eggs, meat, meat extracts, gelatin, animal fats, poultry, fish, shellfish ; IV -- Sugar, sirup, honey, tea, coffee, cocoa, spices, extracts, yeast, baking powder.

Includes bibliographic footnotes and index