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Pure foods, their adulteration, nutritive value, and cost;
by John C. Olsen.

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Main Author: Olsen, John C. 1869-
Language(s): English
Published: Boston, Ginn and company [1911]
Subjects: Food adulteration and inspection.
Food.
Physical Description: vii, 210 p. col. front., illus. 19 cm.
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