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Treatise on the falsifications of food, and the chemical means employed to detect them. Containing water, flour, bread, milk, cream, beer, cider, wines, spirituous liquors, coffee, tea, chocolate, sugar, honey, lozenges, cheese, vinegar, pickles, anchovy sauce and paste, catsup, olive (salad) oil, pepper, mustard
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Mitchell, John
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London, Hippolyte Bailliere, Publisher; Paris, J.B. Bailliere, 1848.
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