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
Contributors: University of Leeds. Library
Edition: 4th ed., rev. and enl.
Publisher: C. Griffin
Published: 1896
Place of publication: London
Language: eng
Number of pages: 735
Subjects: Food analysis; Food contamination; Food
Notes: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

The University of Leeds Library.