Abstract
THE attempt to notice the adulterations of food in 100 pages of large type is a somewhat rash one, and it is not therefore surprising that the author of the treatise is frequently compelled to dismiss his subject in a very cursory manner.
Adulterations of Food, with short Processes for their Detection.
By Rowland J. Atcherly. (London: W. Isbister & Co., 56, Ludgate Hill, 1874.)
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F., R. Adulterations of Food, with short Processes for their Detection . Nature 9, 342 (1874). https://doi.org/10.1038/009342a0
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DOI: https://doi.org/10.1038/009342a0