Foods
Subtitle: their composition and analysis.
By: A manual for the use of analytical chemists and others. With an introductory essay on the history of adulteration. By Alexander Wynter Blyth ... and Meredith Wynter Blyth ...
Contributors: Blyth, Meredith Wynter, joint author.
Edition: 5th ed., thoroughly rev., enl. and re-written.
Publisher: C. Griffin & company, limited
Published: 1903
Place of publication: London
Language: eng
Number of pages: 616
Subjects: Food; Adulterations