Open AccessFoods and their Adulteration: Origin, Manufacture and Composition of Food Products, Description of Common Adulterations, Food Standards, and National Food Laws and Regulations . By Harvey W. Wiley, M.D., Ph.D. 8vo, pp. xi + 625. Eleven colored plates and 86 other illustrations. Philadelphia, P. Blakiston's Son and Co. 1907. Cloth, $4.00.
Publication year - 1907
Publication title -
science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 12.556
H-Index - 1186
eISSN - 1095-9203
pISSN - 0036-8075
DOI - 10.1126/science.26.673.714
Subject(s) - food science , food products , composition (language) , business , chemistry , philosophy , linguistics
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