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Adulterations of Food; With Short Processes for their Detection
- 1874
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Small JPG1200 x 1746px — 553 KBLarge JPG2880 x 4189px — 2.7 MBFull-sized JPG2956 x 4300px — 2.8 MBOriginal fileTIFF — 2956 x 4300px — 36.4 MBChapters cover food types commonly adulterated through the use of additives, with some additives being non-food items such as plaster of Paris, lead and brick dust. End of book features plate illustrations of common food types under magnification along with tea leaf adulterations.
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Cite as
Atcherley, Rowland J. “Adulterations of Food; With Short Processes for Their Detection.” London, England: W. Ibister & Co., 1874. https://digital.sciencehistory.org/works/9g54xj697.
This citation is automatically generated and may contain errors.
Rights
Public Domain