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A treatise on adulterations of food, and culinary poisons : exhibiting the fraudulent sophistications of bread, beer, wine, spirituous liquors, tea, coffee, cream, confectionery, vinegar, mustard, pepper, cheese, olive oil, pickles, and other articles employed in domestic economy, and methods of detecting them ...

by: Accum, Friedrich Christian, 1769-1838; University of Leeds. Library

Publication date: 1822

Topics: Food adulteration and inspection, Food contamination

Publisher: London : Sold by Longman, Hurst, Rees, Orme, and Brown

Collection: leedsuniversitylibrary; ukmhl; medicalheritagelibrary; europeanlibraries

Contributor: University of Leeds Library

Language: English

Rights: This work is available under the Creative Commons, Public Domain Mark

Includes bibliographical references

This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library

The University of Leeds Library