Foods: their composition and analysis.
Subtitle: A manual for the use of analytical chemists and others. With an introductory essay on the history of adulteration.
By: By Alexander Wynter Blyth ... With numerous tables and illustrations.
Edition: 3d ed.
Publisher: Charles Griffin and Company
Published: 1888
Place of publication: London
Language: eng
Number of pages: 640
Subjects: Food -- Analysis; Food adulteration and inspection