| Record ID | harvard_bibliographic_metadata/ab.bib.09.20150123.full.mrc:164017468:1108 |
| Source | harvard_bibliographic_metadata |
| Download Link | /show-records/harvard_bibliographic_metadata/ab.bib.09.20150123.full.mrc:164017468:1108?format=raw |
LEADER: 01108cam a2200241Ia 45e0
001 009160927-5
005 20060809153641.0
008 830204s1820 enk 001 0 eng
010 $a 07026069
035 0 $aocm09189382
040 $aDLC$cPCP$dMDU
050 0 $aTX563$b.A2 1820 c
100 1 $aAccum, Friedrich Christian,$d1769-1838.
245 12 $aA treatise on adulterations of food and culinary poisons :$bexhibiting 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 /$cby Fredrick Accum.
260 $aLondon :$bPrinted by J. Mallett, sold by Longman, Hurst, Rees, Orme, and Brown,$c1820.
300 $a[2], xvi, 372 p. ;$c20 cm.
510 4 $aCagle, W.R. Matter of taste,$c533
510 4 $aSimon, A.L. Bib. gastronomica,$c17
650 0 $aFood adulteration and inspection.
650 0 $aFood contamination.
710 2 $aAmerican Institute of Wine & Food,$eformer owner.$5sch
988 $a20030804
906 $0DLC