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Influence of food preservatives and artificial colors on digestion and health. V. Formaldehyde

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

Publication date: 1908

Topics: Food Preservation Physiological effect, Coloring matter in food Physiological effect, Formaldehyde 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.5

Issued in parts

Notes

No copyright page found.

Addeddate: 2013-07-08 12:12:05

Associated-names: United States. Bureau of Chemistry; United States. Department of Agriculture

Call number: CAT31108720

Camera: Canon EOS 5D Mark II

External-identifier: urn:oclc:record:1047398746

Foldoutcount: 0

Identifier: influenceoffoodp84wile_3

Identifier-ark: ark:/13960/t54f3g216

Nal_call_number: 1 C42B

Ocr_converted: abbyy-to-hocr 1.1.37

Ocr_module_version: 0.0.21

Openlibrary_edition: OL234777M

Full catalog record: MARCXML

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Uploaded by associate-adrianna-flores on July 8, 2013

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