On food
Subtitle: its varieties, chemical composition, nutritive value, comparativedigestibility, physiological functions and uses, preparation, culinary treatment, preservation, adulteration, etc.
Edition: 2. ed., enl. and improved.
Series: Cantor lectures -- 1868
Publisher: Baillière, Tindall & Cox
Published: 1872
Place of publication: London
Language: eng
Number of pages: 255