Foods, their composition and analysis,
a manual for the use of analytical chemists and others; with an introductory essay on the history of adulteration.

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Main Author
Blyth, Alexander Wynter, 1844-1921.
Language(s)
English
Published
London, Charles Griffin & co., 1888.
Edition
3d ed.
Subjects
Food adulteration and inspection
Food > Analysis
Physical Description
586 p. ill.
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