On the origin, nature, and uses of Liebig's Extract of Meat
Subtitle: with an analytical comparison of other essences and preparations of meat
By: by J.L.W. Thudichum
Contributors: Royal College of Surgeons of England
Publisher: John Churchill & Sons
Published: 1869
Place of publication: London
Language: eng
Number of pages: 36
Subjects: Formulated Food; Meat Products
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.