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Foods and food adulterants
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Foods and food adulterants

Publisher: Washington, D.C. : G.P.O., 1887-1902.
Series: Bulletin (United States. Bureau of Chemistry), no. 13.
Edition/Format:   Book : National government publication : English
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Additional Physical Format: Online version:
United States. Bureau of Chemistry.
Foods and food adulterants.
Washington, D.C. : G.P.O., 1887-1902
(OCoLC)654315300
Material Type: Government publication, National government publication
Document Type: Book
OCLC Number: 20101365
Notes: At head of title: U.S. Department of agriculture. Division of Chemistry.
Description: 10 v. : ill., (some col.) tables ; 23 cm.
Contents: 1. Dairy products. 1887 --
2. Spices and condiments / by Clifford Richardson. 1887 --
3. Fermented alcoholic beverages, malt liquors, wine, and cider / by C.A. Crampton. 1887 --
4. Lard and lard adulterations / by H.W. Wiley. 1889 --
5. Baking powders / by C.A. Crampton. 1889--
6. Sugar, molasses and sirup, confections, honey and beeswax. 1892.--7. Tea, coffee and cocoa prparations. By G.L. Spencer. 1892.--
8. Canned vegetables. By K.P. McElroy. 1893.--9. Cereals and cereal products. 1898.--10. Preserved meats. By W.D. Bigelow. 1902.
Series Title: Bulletin (United States. Bureau of Chemistry), no. 13.
Responsibility: by direction of the Commissioner of Agriculture.

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