The chemistry of foods
with microscopic illustrations
by Bell, James
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Subjects
Analysis, Food, Food composition, CompositionShowing 1 featured edition. View all 1 editions?
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The chemistry of foods: with microscopic illustrations
1881, Published for the Committee of Council on Education by Chapman and Hall
in English
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Book Details
Table of Contents
Edition Notes
Bitting, K.G. Gastronomic bib., p. 33-34
"This work is intended partly as an aid to those who may desire to carefully examine the illustrations of food adulteration in the Bethnal Green Branch of the South Kensington Museum"--Preface, v. 1.
According to the preface, 3 volumes were planned. Only 2 seem to have been published. Cf. NUC pre-1956, BLC. LC copy has a paper cover in v. 2 suggesting it was issued in 2 parts: Part IIA: milk, butter, cheese, lard; and Part IIB containing the remainder.
On series t.p. following series title: Branch Museum, Bethnal Green.
On cover of both volumes appears, probably by error, a related series title: South Kensington Museum art handbook.
Includes indexes.
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- Created April 1, 2008
- 3 revisions
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| November 3, 2020 | Edited by MARC Bot | import existing book |
| December 12, 2009 | Edited by WorkBot | link works |
| April 1, 2008 | Created by an anonymous user | Imported from Scriblio MARC record |