The analysis and adulteration of foods.
Saved in:
| OCLC: | 1957636 |
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| Main Author: | |
| Language: | English |
| Published: |
[London]
Chapman and Hall,
1881-83.
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| Series: | South Kensington Museum science handbooks.
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| Subjects: | |
| Global Resources Program: | Southeast Asia Materials Project (SEAM) |
| Format: | Monograph Note that CRL will digitize material from the collection when copyright allows. |
Table of Contents:
- pt. 1. Tea, coffee, cocoa, sugar, etc.- pt. 2. Milk, butter, cheese, cereal foods, prepared starches, etc.