On Food; its Varieties, Chemical Composition, Nutritive Value, Comparative Digestibility, Physiological Functions and Uses, Prepartion, Culinary Treatment, Preservation, Adulteration, etc.; being the Substance of Four Cantor Lectures delivered before the Society for the Encouragement of Arts Manufactures and Commerce in the Months of January and February, 1868
| Resource Type | : | Book |
| Author | : | Letheby, H. |
| Year/Date of Publication | : | 1870 |
| Subject | : | Medicine & Health |
| Publisher | : | Longmans, Green and Co. |
| Place of Publication | : | London |
| Language | : | English |
| Pages/Folios | : | xiii, 277p., vi |
| Identifier | : | BK_00033548 |
| Digitization Sponsor | : | Government of Maharashtra |
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