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.
By: By Alexander Wynter Blyth ... and Meredith Wynter Blyth.
Contributors: Blyth, Meredith Wynter.
Edition: 6th ed., thoroughly rev., enl. and re-written.
Publisher: C. Griffin & company, limited
Published: 1909
Place of publication: London
Language: eng
Number of pages: 619
Subjects: Food -- Analysis