The analysis and adulteration of foods.
Salvato in:
| OCLC: | 1957636 |
|---|---|
| Autore principale: | |
| Lingua: | English |
| Pubblicazione: |
[London]
Chapman and Hall,
1881-83.
|
| Serie: | South Kensington Museum science handbooks.
|
| Soggetti: | |
| Global Resources Program: | Southeast Asia Materials Project (SEAM) |
| Natura: | Monograph Note that CRL will digitize material from the collection when copyright allows. |
Sommario:
- pt. 1. Tea, coffee, cocoa, sugar, etc.- pt. 2. Milk, butter, cheese, cereal foods, prepared starches, etc.