A treatise on adulterations of food, and culinary poisons
Subtitle: exhibiting the fraudulent sophistications of bread, beer, wine, spirituous liquors, tea, coffee, cream, confectionery, vinegar, mustard, pepper, cheese, olive oil, pickles, and other articles employed in domestic economy, and methods of detecting them ...
By: by Frederick Accum
Contributors: University of Leeds. Library
Edition: The fourth edition.
Publisher: Sold by Longman, Hurst, Rees, Orme, and Brown
Published: 1822
Place of publication: London
Language: eng
Number of pages: 344
Subjects: Food adulteration and inspection; Food contamination
Notes: Includes bibliographical references.

This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

The University of Leeds Library.