A history of food adulteration and analysis

Author(s)

• Filby, Frederick A.
• Dyer, Bernard

Bibliographic Information

A history of food adulteration and analysis

by Frederick A. Filby ; with a foreword by Bernard Dyer

（History of science library / edited by A. Wolf）

George Allen & Unwin, 1934

• NCID: BA55055264
• Country Code: uk
• Title Language Code: eng
• Text Language Code: eng
• Place of Publication: London
• Pages/Volumes: 269 p.
• Size: 22 cm
• Parent Bibliography ID:
  • BA19494384