A Handbook of Structure and Composition of Foods (Vol. III): Milk, Butter, Cheese, Ice Cream, Eggs,

The early studies of nutrition led to the framing of a system of analysis in six groups, the results of which have accumulated through several generations. Somewhat later, stimulated by the passage of laws to suppress fraud, more detailed analyses of genuine products were carried out, the results of which serve as a guide in interpreting analyses of suspected articles. Investigation carried out at official and private laboratories in endeavors to widen variety, better quality, increase yield, reduce cost, and prevent waste involved numerous analyses often including determinations of lesser-known constituents.

PART  I: MILK AND MILK PRODUCTS 

1. Milk
2. Milk Products 

1. Eggs 

1. Animal Products 
2. Meat 
3. Meat Products 
4. Poultry 
5. Fish
6. Fish Products 
7. Batrachians and Reptiles