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This edition focuses on spices and condiments, providing detailed insights into various foods and their potential adulterants. As a reprint of the original 1887 work, it maintains the historical context and accuracy of the information presented, making it a valuable resource for understanding food safety and quality from a historical perspective.
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Foods and food adulterants, Clifford Richardson
- Language
- Released
- 2017
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- (Paperback)
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