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The composition of different varieties of red peppers / by L.M. Tolman and L.C. Mitchell.

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Bibliographic Details
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Main Author: Tolman, L. M.
Corporate Authors: United States. Bureau of Chemistry, United States. Department of Agriculture
Other Authors: Mitchell, L. C.
Format: Government Document Book
Language:English
Published: Washington, D.C. : U.S. Dept. of Agriculture, Bureau of Chemistry, 1913.
Series:Bulletin (United States. Bureau of Chemistry) ; no. 163.
Subjects:
Peppers > Composition.
Analytical chemistry.
Chemistry, Analytic.
nomesh.
Table of Contents:
  • Purpose of the study. pp. 7.
  • Methods of analysis. pp. 7.
  • Cayenne, or chilli : General description
  • Analyses
  • Standards
  • Data from the literature
  • Summary. pp. 7.
  • Paprika : General description
  • Analyses
  • Standards
  • Data from the literature
  • Summary. pp. 15.
  • Pimenton, or pimiento : General description
  • Analyses
  • Standards
  • Data from the literature
  • Summary. pp. 23.
  • Conclusions. pp. 28.
  • Bibliography. pp. 30.

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