On food : its varieties, chemical composition, nutritive value, comparative digestibility, physiological functions and uses, preparation, culinary treatment, preservation, adulteration, etc. being the substance of four Cantor lectures delivered before the Society for the Encouragement of Arts, Manufactures, and Commerce, in the months of January and February, 1868
By: by H. Letheby
Contributors: Royal College of Physicians of Edinburgh
Series: Cantor lectures
Publisher: Longmans, Green
Published: 1870
Place of publication: London
Language: eng
Number of pages: 277
Subjects: Food
Notes: Titl: Spine and half title: Lectures on food.

This material has been provided by the Royal College of Physicians of Edinburgh. The original may be consulted at the Royal College of Physicians of Edinburgh.

Royal College of Physicians of Edinburgh.