On the Composition of Food and How It Is Adulterated, Practical Directions for Its Analysis

In 'On the Composition of Food and How it is Adulterated, ' William Marcet provides a practical guide for the analysis of food, with a focus on detecting adulteration. Marcet's straightforward methods make this book a valuable resource for anyone concerned with food safety, whether you're a scientist, a physician, or just a concerned citizen. This book is a must-read for anyone interested in the complex world of food science.
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