Coloring matters for foodstuffs and methods for their detection. <A preliminary report made to the Association of Official Agricultural Chemists>
Series: Circular (United States. Bureau of Chemistry), no. 25
Berry, Wilton Guernsey. Association of Official Agricultural Chemists (U.S.)
Book
Published material
Washington, Govt. print. off, 1905
Food adulteration and inspection
English
DOI: https://doi.org/10.5962/bhl.title.18684 OCLC: 24164727 Wikidata: https://www.wikidata.org/entity/Q51426421
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