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Des Champignons Au Point De Vue De Leurs Caractères Usuels, Chimiques Et Toxicologiques
Paperback
ChemistryEdible PlantsNature Writing
ISBN13: 9781149109311
Publisher: Nabu Press
Published: Apr 21 2010
Pages: 156
Weight: 0.50
Height: 0.33 Width: 6.14 Depth: 9.21
Language: French
Des Champignons Au Point De Vue De Leurs Caractères Usuels, Chimiques Et Toxicologiques, written by Émile Boudier and originally published in 1866, offers a detailed exploration of mushrooms from various perspectives. This comprehensive treatise delves into the usual characteristics of mushrooms, their chemical properties, and their toxicological aspects, providing valuable insights for both scientists and enthusiasts. Boudier's work remains a significant contribution to the field of mycology, capturing the state of knowledge in the mid-19th century. Its enduring appeal lies in its meticulous examination of fungi and its relevance to understanding natural history and the chemistry of natural substances.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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