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A Treatise on Adulterations of Food, and Culinary Poisons Exhibiting the Fraudulent Sophistications of Bread, Beer, Wine, Spiritous Liquors, Tea, Coffee, Cream, Confectionery, Vinegar, Mustard, Pepper, Cheese, Olive Oil, Pickles, and Other Articles Employe
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Hint: You can preview this book by clicking on "Preview" which is located under the cover of this book. About the author: Friedrich Christian Accum or Frederick Accum (March 29, 1769... More > – June 28, 1838) was a German chemist, whose most important achievements included advances in the field of gas lighting, efforts to keep processed foods free from dangerous additives, and the promotion of interest in the science of chemistry to the general populace. From 1793 to 1821 Accum lived in London. Following an apprenticeship as an apothecary, he opened his own commercial laboratory enterprise. His business manufactured and sold a variety of chemicals and laboratory equipment. Excerpt from: https://en.wikipedia.org/wiki/Friedrich_Accum< Less
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