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A treatise on adulterations of food, and culinary poisons : exhibiting the fraudulent sophistications of bread, beer, wine, spiritous liquors, tea, coffee, cream, confectionery, vinegar, mustard, pepper, cheese, olive oil, pickles, and other articles employed in domestic economy, and methods of detecting them : by Fredrick Accum, operative chemist, lecturer on practical chemistry, mineralogy, and on chemistry applied to the arts and manufactures
Accum, Friedrich. London: Longman [u.a.], 1820.
384 p.
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