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

by Jesse P. Battershall

Gerhardt, Précis d’analyse pour la recherche des altérations, etc. Paris, 1860.

Vogel, Eine neue Milchprobe. Stuttgart, 1860.

Roussen, Falsifications des vins par l’alun. Paris, 1861.

Brinton, On Food. London, 1861.

Quarigues, Chemische künstliche Bereitung der moussirenden Weine. Weimar, 1861.

Selmi, Chimica applicata all’igiene alla economica domestica. Milan, 1861.

Wenke, Das Bier und seine Vefälschung. Weimar, 1861.

Henderson, Geschichte des Weines. 1861.

Hoskins, What we eat, and an account of the most common Adulterations of Food and Drink, with simple tests by which many of them may be detected. Boston, 1861.

Muller, A., La composition chimique d’aliments, représenté en tableaux coloriés. Brux., 1862.