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Books

On the composition of food and how it is adulterated : with practical directions for its analysis

Marcet, W. 1828-1900.
Date
1856

About this work

Publication/Creation

London : John Churchill, 1856.

Physical description

xvi, 178 pages : illustrations ; 22 cm

Type/Technique

Language

  • English


Where to find it

Location of original

This material has been provided by The Royal College of Surgeons of England. The original may be consulted at The Royal College of Surgeons of England.

The Royal College of Surgeons of England


Identifiers


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