The chemistry of foods :

with microscopic illustrations /
by James Bell.
Bibliographic Details
Main Creator: Bell, James, 1824-1908.
Format: Book
Language:English
Published / Created: [London] : Published for the Committee of Council on Education by Chapman and Hall, 1881-1883.
Series:South Kensington Museum science handbooks.
Subjects:
Notes:"This work is intended partly as an aid to those who may desire to carefully examine the illustrations of food adulteration in the Bethnal Green Branch of the South Kensington Museum"--Preface, v. 1.

According to the preface, 3 volumes were planned. Only 2 seem to have been published. Cf. NUC pre-1956, BLC. LC copy has a paper cover in v. 2 suggesting it was issued in 2 parts: Part IIA: milk, butter, cheese, lard; and Part IIB containing the remainder.

On series t.p. following series title: Branch Museum, Bethnal Green.

On cover of both volumes appears, probably by error, a related series title: South Kensington Museum art handbook.

Includes indexes.

Physical description: 2 v. : ill ; 20 cm.

Citations/References: Bitting, K.G. Gastronomic bib., p. 33-34

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General part I-II