Foods
Subtitle: their composition and analysis. A manual for the use of analytical chemists and others. With an introductory essay on the history of adulteration.
By: By Alexander Wynter Blyth. With numerous tables and illustrations.
Publisher: C. Griffin
Published: 1882
Place of publication: London
Language: eng
Number of pages: 586
Subjects: Food -- Analysis; Food adulteration and inspection
Notes: Contains bibliographies.