Food
Subtitle: its adulterations, and the methods for their detection
By: by Arthur Hill Hassall
Contributors: University of Glasgow. Library
Publisher: Longmans Green
Published: 1876
Place of publication: London
Language: eng
Format: [electronic resource] :
Number of pages: 896
Subjects: Food adulteration and inspection
Notes: This material has been provided by The University of Glasgow Library. The original may be consulted at The University of Glasgow Library.