A treatise on adulterations of food and culinary poisons,
exhibiting the fraudulent sophistications of bread, beer, wine, spiritous liquors, tea, coffee, cream, confectionery, vinegar, mustard, pepper, cheese, olive oil, pickles, and other articles employed in domestic economy. And methods of detecting them.
By Frederick Accum.
|Main Author:||Accum, Friedrich Christian, 1769-1838.|
Philadelphia: Ab'm Small, 1820.
Food adulteration and inspection.
xii, -269 p.
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