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When the present authors entered govern­ in essence a modern version of "Leach". It mental service, food chemists looked for differs from that book in that familiarity with the everyday practices of analytical chemistry, guidance to one book, Albert E. Leach's Food Inspection and Analysis, of which the fourth and the equipment of a modern food labora­ tory, is assumed. We have endeavored to revision by Andrew L. Winton had appeared in 1920. Tw...

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