Symposium of Foods: Chemistry and Physiology of Flavours by Harold W. Schultz (Ed.)
1967. No Edition Remarks. 552 pages. No dust jacket. This is an ex-Library book. Blue cloth. Expected library inserts, stamps and inscriptions. Pages remain bright and clear with minimal tanning and foxing. Thumb-marking present. Grubby pages throughout. Noticeable creasing to gutter. Some tearing to gutters throughout. Boards have moderate edge-wear with bumping to corners and rubbing to surfaces. Notable crushing to spine ends. Visible tanning to spine and edges. Splits to spine ends. Marks and scratches overall. Textblock is shaky.