Treatise on the falsifications of food, and the chemical means employed to detect them.
Containing water, flour, bread, milk, cream, beer, cider, wines, spirituous liquors, coffee, tea, chocolate, sugar, honey, lozenges, cheese, vinegar, pickles, anchovy sauce and paste, catsup, olive (salad) oil, pepper, mustard.
By John Mitchell ...

Description

Main Author

Mitchell, John.

Language(s)

English

Published

London, Hippolyte Bailliere, Publisher; 1848.

Subjects

Food Additives
Food Analysis
Food > Food / Analysis
Food additives
Food adulteration and inspection

Physical Description

xviii, 341, [1] p. 18 cm.

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