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  Flesh Foods, with Methods for their Chemical, Microscopical, and Bacteriological Examination

  • A practical hand-book for medical men, analysts, inspectors, and others

  • 1900

  Written by Charles Ainsworth Mitchell (1867-1948), a British chemist who specialized in the microscopic and chemical study of handwriting for forensic analysis, Flesh Foods summarizes the various contemporary…

  • Author Mitchell, C. Ainsworth (Charles Ainsworth), 1867-1948
  • Publisher Charles Griffin & Company
  • Subject Food--Analysis, Meat--Microbiology, Food of animal origin, Muscles, Meat, Parasites, Connective tissues, Adipose tissues, Meat--Preservation, Meat--Analysis