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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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