Foods: their composition and analysis.
A manual for the use of analytical chemists and others. With an introductory essay on the history of adulteration.

Description

Main Author

Blyth, Alexander Wynter, 1844-1921.

Language(s)

English

Published

London, C. Griffin, 1896.

Edition

4th ed., rev. and enl.

Subjects

Food adulteration and inspection.
Food > Food / Analysis.

Physical Description

735 p. front., illus., fold. plates, tables (part fold.) 19 cm.

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