Foods
Subtitle: their origin, composition and manufacture
By: by William Tibbles
Contributors: University of Leeds. Library
Publisher: Baillière, Tindall and Cox
Published: 1912
Place of publication: London
Language: eng
Number of pages: 950
Subjects: Food
Notes: 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.