TY - MANSCPT DB - Science History Institute DP - Science History Institute M2 - Courtesy of Science History Institute. Rights: Public Domain Mark 1.0 TI - Adulterations of Food; With Short Processes for their Detection ID - 9g54xj697 AU - Atcherley, Rowland J. PB - W. Ibister & Co. CY - London, England DA - 1874/// YR - 1874 UR - https://digital.sciencehistory.org/works/9g54xj697 AB - Chapters 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. KW - Food--Analysis KW - Food adulteration and inspection KW - Food additives LA - English ER -