Collection: Core Historical Literature of Agriculture / Subject: Food - Cornell University Library Digital Collections Search Results

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1. The structure and composition of foods

Creator:: Winton, Andrew Lincoln, 1864-1946.
Collection:: Core Historical Literature of Agriculture
Publisher:: Chapman & Hall, Limited,
Publication Place:: London :
Publication Date Range:: 1932
Format:: Multivolume

2. Disinfection and the preservation of food: together with an account of the chemical substances used as antiseptics and preservatives

Creator:: Rideal, Samuel, 1863-1929.
Collection:: Core Historical Literature of Agriculture
Publisher:: J. Wiley and Sons,
Publication Place:: New York :
Date:: 1903
Format:: Book

3. Preservatives in food and food examination

Creator:: Thresh, John Clough, 1850-1932.
Collection:: Core Historical Literature of Agriculture
Publisher:: J. & A. Churchill,
Publication Place:: London :
Date:: 1906
Format:: Book

4. Iroquois uses of maize and other food plants

Creator:: Parker, Arthur Caswell, 1881-1955.
Collection:: Core Historical Literature of Agriculture
Publisher:: University of the State of New York,
Publication Place:: Albany :
Date:: 1910
Format:: Book

5. Chemistry of food and nutrition

Creator:: Sherman, Henry C. b. 1875.
Collection:: Core Historical Literature of Agriculture
Publisher:: The Macmillan Company,
Publication Place:: New York :
Date:: 1911
Format:: Book

6. Foods, their origin, composition and manufacture

Creator:: Tibbles, William.
Collection:: Core Historical Literature of Agriculture
Publisher:: Baillière, Tindall and Cox,
Publication Place:: London :
Date:: 1912
Format:: Book

7. A laboratory hand-book for dietetics

Creator:: Rose, Mary Swartz, 1874-1941.
Collection:: Core Historical Literature of Agriculture
Publisher:: Macmillan,
Publication Place:: New York :
Date:: 1912
Format:: Book

8. Food products

Creator:: Sherman, Henry C. b. 1875.
Collection:: Core Historical Literature of Agriculture
Publisher:: Macmillan,
Publication Place:: New York :
Date:: 1914
Format:: Book

9. Food analysis: typical methods and the interpretation of results.

Creator:: Woodman, A. G. b. 1873.
Collection:: Core Historical Literature of Agriculture
Publisher:: McGraw-Hill Book Co. Inc.,
Publication Place:: New York :
Date:: 1915
Format:: Book

10. Analysis and cost of ready-to-serve foods: a study in food economics

Creator:: Gephart, F. C. b. 1884.
Collection:: Core Historical Literature of Agriculture
Publisher:: Press of American Medical Association,
Publication Place:: Chicago :
Date:: 1915
Format:: Book

11. The source, chemistry and use of food products

Creator:: Bailey, E. H. S. 1848-1933.
Collection:: Core Historical Literature of Agriculture
Publisher:: P. Blakiston's,
Publication Place:: Philadelphia :
Date:: 1916
Format:: Book

12. The story of foods

Creator:: Crissey, Forrest, 1864-1943.
Collection:: Core Historical Literature of Agriculture
Publisher:: Rand, McNally,
Publication Place:: Chicago :
Date:: 1917
Format:: Book