An edition of A treatise on adulterations of food, and culinary poisons
(1822)
A treatise on adulterations of food, and culinary poisons
exhibiting the fraudulent sophistications of bread, beer, wine, spirituous liquors, tea, coffee, cream, confectionery, vinegar, mustard, pepper, cheese, olive oil, pickles, and other articles employed in domestic economy, and methods of detecting them ...
The fourth edition.
by Friedrich Christian Accum
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Previews available in: English
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A treatise on adulterations of food, and culinary poisons: exhibiting the fraudulent sophistications of bread, beer, wine, spirituous liquors, tea, coffee, cream, confectionery, vinegar, mustard, pepper, cheese, olive oil, pickles, and other articles employed in domestic economy, and methods of detecting them ...
1822, Sold by Longman, Hurst, Rees, Orme, and Brown
in English
- The fourth edition.
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Book Details
Edition Notes
Includes bibliographical references.
This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.
The University of Leeds Library.
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- Created August 24, 2021
- 1 revision
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| August 24, 2021 | Created by MARC Bot | Imported from Internet Archive item record |