What follows forms part of an important article by Mr. H. H. Bagnall, B.Sc., F.R.I.C., City Analyst for Birmingham, and Mr. F. G. Stock, M.Pharm., A.R.I.C., which appeared in The Pharmaceutical Journal of April 16th, 1955. The British Food Journal is indebted to the authors and to the Editor of The Pharmaceutical Journal for permission to reprint a large portion of the article.
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