Food Adulteration and Its Detection / With photomicrographic plates and a bibliographical appendix

by Jesse P. Battershall

McMullen, Handbook of Wines. New York, 1852.

Pierce, Examination of Drugs, Medicines, Chemicals, etc., as to their Purity and Adulterations. Cambridge, U.S., 1852.

Fop, Adulteration of Food. London, 1853.

Moleschott, Lehre der Nahrungsmittel für das Volk. Erlangen, 1853.

Gille, Falsifications des substances alimentaires. Paris, 1853.

Babo, Von dem Weinbau. 1855.

Bureaux, Histoire des falsifications des substances alimentaires. Paris, 1855.

Hassall, Food and its Adulteration. 1855 (there are several later editions).

How, Adulteration of Food and Drink. London, 1855.

Klencke, Die Nahrungsmittelfrage in Deutschland. Leipzig, 1855.