The chemistry of foods
Subtitle: with microscopic illustrations
By: by James Bell.
Series: South Kensington Museum science handbooks
Publisher: Published for the Committee of Council on Education by Chapman and Hall
Published: 1881
Place of publication: [London]
Language: eng
Subjects: Food -- Analysis.; Food composition.
Notes: Bitting, K.G.  Gastronomic bib., p. 33-34
"This work is intended partly as an aid to those who may desire to carefully examine the illustrations of food adulteration in the Bethnal Green Branch of the South Kensington Museum"--Preface, v. 1.
According to the preface, 3 volumes were planned. Only 2 seem to have been published. Cf. NUC pre-1956, BLC. LC copy has a paper cover in v. 2 suggesting it was issued in 2 parts: Part IIA: milk, butter, cheese, lard; and Part IIB containing the remainder.
On series t.p. following series title: Branch Museum, Bethnal Green.
On cover of both volumes appears, probably by error, a related series title: South Kensington Museum art handbook.
Includes indexes.
Table of contents: title: pt. 1. Tea, coffee, cocoa, sugar, etc.; title: pt. 2. Milk, butter, cheese, cereal foods, prepared starches, etc.