A history of food adulteration and analysis
By: by Frederick A. Filby ; with a foreword by Bernard Dyer
Series: History of science library; History of science library
Publisher: G. Allen & Unwin
Published: 1934
Place of publication: London
Language: eng
Number of pages: 269
Subjects: Food adulteration and inspection; History; Food; Analysis
Notes: "Thesis approved for the degree of doctor of philosophy in the University of London."--Verso of t. p.

Bibliography: p. [251]-265.