On food
Subtitle: its varieties, chemical composition, nutritive value, comparative digestibility, physiological functions and uses, preparation, culinary treatment, preservation, adulteration, etc. : being the substance of four Cantor lectures, delivered before the Society for the Encouragement of Arts, Manufactures, and Commerce, in the months of January and February, 1868
By: by H. Letheby
Contributors: Royal College of Surgeons of England
Edition: 2nd ed., enl. and improved.
Series: Cantor lectures -- 1868.
Publisher: Bailli©·re, Tindall and Cox
Published: 1872
Place of publication: London
Language: eng
Number of pages: 255
Subjects: Nutrition; Food Contamination; Food Preservation
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.