Pure foods, their adulteration, nutritive value, and cost
By: by John C. Olsen.
Contributors: Katherine Golden Bitting Collection on Gastronomy (Library of Congress)
Publisher: Ginn and company
Published: 1911
Place of publication: Boston; New York [etc.]
Language: eng
Number of pages: 210
Subjects: Food; Food adulteration and inspection
Other titles: Pure foods.
Notes: Bitting, K.G.  Gastronomic bib., p. 350