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Blyth, A. Wynter (1882) Improved Processes for the Detection of Alum in Flour and Bread*. Scientific American, 13 (329) 5250-5251 doi:10.1038/scientificamerican04221882-5250supp

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Reference TypeJournal (article/letter/editorial)
TitleImproved Processes for the Detection of Alum in Flour and Bread*
JournalScientific American
AuthorsBlyth, A. WynterAuthor
Year1882 (April 22)Volume13
Issue329
PublisherSpringer Science and Business Media LLC
DOIdoi:10.1038/scientificamerican04221882-5250supp
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Mindat Ref. ID1736382Long-form Identifiermindat:1:5:1736382:2
GUID0
Full ReferenceBlyth, A. Wynter (1882) Improved Processes for the Detection of Alum in Flour and Bread*. Scientific American, 13 (329) 5250-5251 doi:10.1038/scientificamerican04221882-5250supp
Plain TextBlyth, A. Wynter (1882) Improved Processes for the Detection of Alum in Flour and Bread*. Scientific American, 13 (329) 5250-5251 doi:10.1038/scientificamerican04221882-5250supp
In(1882, April) Scientific American Vol. 13 (329) Springer Science and Business Media LLC

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Blyth, A. Wynter (1882) Improved processes for the detection of alum in flour and bread. The Analyst, 7. 16pp. doi:10.1039/an8820700016
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Blyth, A. Wynter (1878) Note on alum in bread. The Analyst, 3 (27). 274pp. doi:10.1039/an878030274b
(1882) Patents. Scientific American, 13 (329) 5254 doi:10.1038/scientificamerican04221882-5254csupp
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(1882) Horticultural Items. Scientific American, 13 (329) 5254 doi:10.1038/scientificamerican04221882-5254bsupp
(1882) Apparatus for Electrical Measurements. Scientific American, 13 (329) 5246-5247 doi:10.1038/scientificamerican04221882-5246bsupp
 
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