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

2. edit. - London : Longman [u.a.], 1820. - XXIV, 360 S.

mehr zum Titel

Titel:	A treatise on adulterations of food, and culinary poisons
...:	exhibiting the fraudulent sophistications of bread, beer, wine, spiritous liquors, tea, coffee, cream, confectionery, vinegar, mustard, pepper, cheese, olive oil, pickles, and other articles employed in domestic economy, and methods of detecting them
Von:	by Fredrick Accum, operative chemist, lecturer on practical chemistry, mineralogy, and on chemistry applied to the arts and manufactures
Verfasser:	Accum, Friedrich, 1769-1838
Ausgabe:	2. edit.
Ort:	London
Verlag:	Longman [u.a.]
Angaben zum Verlag:	London
...:	Longman [u.a.]
...:	1820
Erscheinungsjahr:	1820
Umfang:	XXIV, 360 S.
Fußnote :	Motto: There is death in the pot (2 Kings C. IV, V. 40)
Andere Ausgabe:	Elektronische Reproduktion
_Erscheinungsvermerk:	München : Bayerische Staatsbibliothek, 2009
_Weiterer Identifikator:	urn:nbn:de:bvb:12-bsb10293541-9
BSB-ID:	884356
B3Kat-ID:	BV001432701
OCLC-Nr.:	165743106
Signatur:	Oecon. 31 qc
Standortsignatur:	Oecon. 31 qc
Sprache:	eng
Medienart:	Druckschrift
Medienart:	Monographie
Medienart:	Computerdatei
Medienart:	Online-Ressource
Medienart:	E-Book

MarcXML anzeigen RDF/XML anzeigen