Flesh foods, with methods for their chemical, microscopical, and bacteriological examination.
A practical handbook for medical men, analysts, inspectors, and others.

Description

Main Author

Mitchell, C. Ainsworth (Charles Ainsworth), 1867-1948.

Language(s)

English

Published

London, Griffin; 1900.

Subjects

Meat > Meat / Microbiology
Meat
Food of animal origin
Meat > Meat / Microbiology.
Meat
Food of animal origin.

Physical Description

xv, 336 p. illus., diagrs., tables. 21 cm.

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