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Title: A history of food adulteration and analysis from the earliest times, to the work of Frederick Accum (1820)
Author: Filby, F. A.
Awarding Body: University College London (University of London)
Current Institution: University College London (University of London)
Date of Award: 1933
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No abstract available
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID:  DOI: Not available