On the composition of food and how it is adulterated
Subtitle: with practical directions for its analysis
By: by W. Marcet
Contributors: Royal College of Surgeons of England
Publisher: John Churchill
Published: 1856
Place of publication: London
Language: eng
Number of pages: 178
Subjects: Food Contamination; Food Analysis
Notes: 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.