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Influence of food preservatives and artificial colors on digestion and health. II. Salicylic acid and salicylates

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Influence of food preservatives and artificial colors on digestion and health. II. Salicylic acid and salicylates

by
Wiley, Harvey Washington, 1844-1930; United States. Bureau of Chemistry; United States. Department of Agriculture

Publication date
Topics
Food Preservation Physiological effect, Coloring matter in food Physiological effect, Salicylates Physiological effect, Salicylic acid Physiological effect
Publisher
Washington, D.C. : U.S. Dept. of Agriculture, Bureau of Chemistry
Collection
usda-bulletinchemistry; usdanationalagriculturallibrary; fedlink; americana
Contributor
U.S. Department of Agriculture, National Agricultural Library
Language
English
Rights
The contributing institution believes that this item is not in copyright.
Volume
no.84:pt.2
Issued in parts

At head of title: U.S. Department of Agriculture, Bureau of Chemistry

Notes

No copyright page found.

Addeddate
2013-07-08 12:11:52
Associated-names
United States. Bureau of Chemistry; United States. Department of Agriculture
Call number
CAT31108711
Camera
Canon EOS 5D Mark II
External-identifier
urn:oclc:record:1047502640[WorldCat (this item)]
Foldoutcount
0
Identifier
influenceoffoodp84wile_0
Identifier-ark
ark:/13960/t4zg89m3p
Nal_call_number
1 C42B
Ocr_converted
abbyy-to-hocr 1.1.37
Ocr_module_version
0.0.21
Openlibrary_edition
OL33178096M
Full catalog record
MARCXML

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Bulletin (United States. Division of Chemistry) National Agricultural Library FEDLINK - United States Federal Collection American Libraries

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