Foods
By: by Edward Smith
Contributors: Royal College of Surgeons of England
Edition: 3rd ed.
Publisher: Henry S. King
Published: 1874
Place of publication: London
Language: eng
Number of pages: 485
Subjects: Food; Nutrition
Notes: Includes index.

This material has been provided by The Royal College of Surgeons of England. The original may be consulted at The Royal College of Surgeons of England.

The Royal College of Surgeons of England.