Aids to the analysis of food and drugs
By: by T.H. Pearmain and C.G. Moor
Contributors: Moor, C. G. (Cresacre George); University of Leeds. Library
Publisher: Baillière, Tindall & Cox
Published: 1895
Place of publication: London
Language: eng
Number of pages: 160
Subjects: Food analysis; Pharmaceutical preparations; Analysis
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.