On food: its varieties, chemical composition, nutritive value, comparative digestibility, physiological functions and uses, preparation, culinary treatment, preservation, adulteration, etc., being the substance of four Cantor lectures, delivered before the Society for the encouragement of arts, manufactures, and commerce, in the months of January and February, 1868. By H. Letheby.
|Main Author:||Letheby, H. 1816-1876.|
New York, W. Wood and company, 1872.
2d ed., enl. and improved.
xv, , 255 p.
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