Foods, their composition and analysis : a manual for the use of analytical chemists and others : with an introductory essay on the history of adulteration
By: by Alexander Wynter Blyth
Contributors: Royal College of Physicians of Edinburgh
Publisher: C. Griffin
Published: 1882
Place of publication: London
Language: eng
Number of pages: 586
Subjects: Food Contamination; Food Analysis
Notes: This material has been provided by the Royal College of Physicians of Edinburgh. The original may be consulted at the Royal College of Physicians of Edinburgh.

Royal College of Physicians of Edinburgh.