This edition had all images removed.
LoC No.: 07026070
Title:
Food Adulteration and Its Detection
With photomicrographic plates and a bibliographical appendix
Contents: Introduction -- Tea -- Coffee -- Cocoa and Chocolate -- Milk -- Butter -- Cheese -- Flour, Bread, and Starch -- Bakers’ Chemicals -- Sugar -- Honey -- Confectionery -- Beer -- Wine -- Liquors -- Water -- Vinegar -- Pickles -- Olive Oil -- Mustard -- Pepper -- Spices -- Miscellaneous -- Bibliography -- Laws.
Credits:
Produced by Cindy Horton, Chris Curnow, and the Online
Distributed Proofreading Team at http:
//www.pgdp.net
(This
file was produced from images generously made available
by The Internet Archive)
Summary: "Food Adulteration and Its Detection" by Jesse P. Battershall is a scientific publication written in the late 19th century. The work focuses on the critical topic of food adulteration, particularly addressing its prevalence in the United States and providing methodologies for its detection. At the start of the book, the author outlines the motivations behind food adulteration, highlighting the issues of public safety and health concerns. He discusses the historical context of food falsification and the lapses in public awareness surrounding the issue, pointing out that much of existing literature has been sensationalized. The introduction sets the stage for a more systematic investigation into various types of adulterated foods, beginning with tea, and emphasizes the necessity for reliable information to help combat and understand the complexities surrounding food safety. (This is an automatically generated summary.)
Author: Battershall, Jesse P. (Jesse Park), 1851-1891
EBook No.: 54004
Published: Jan 18, 2017
Downloads: 84
Language: English
Subject: Food adulteration and inspection
Subject: Food adulteration and inspection -- United States
LoCC: Technology: Home economics
Category: Text
Rights: Public domain in the USA.
This edition has images.
LoC No.: 07026070
Title:
Food Adulteration and Its Detection
With photomicrographic plates and a bibliographical appendix
Contents: Introduction -- Tea -- Coffee -- Cocoa and Chocolate -- Milk -- Butter -- Cheese -- Flour, Bread, and Starch -- Bakers’ Chemicals -- Sugar -- Honey -- Confectionery -- Beer -- Wine -- Liquors -- Water -- Vinegar -- Pickles -- Olive Oil -- Mustard -- Pepper -- Spices -- Miscellaneous -- Bibliography -- Laws.
Credits:
Produced by Cindy Horton, Chris Curnow, and the Online
Distributed Proofreading Team at http:
//www.pgdp.net
(This
file was produced from images generously made available
by The Internet Archive)
Summary: "Food Adulteration and Its Detection" by Jesse P. Battershall is a scientific publication written in the late 19th century. The work focuses on the critical topic of food adulteration, particularly addressing its prevalence in the United States and providing methodologies for its detection. At the start of the book, the author outlines the motivations behind food adulteration, highlighting the issues of public safety and health concerns. He discusses the historical context of food falsification and the lapses in public awareness surrounding the issue, pointing out that much of existing literature has been sensationalized. The introduction sets the stage for a more systematic investigation into various types of adulterated foods, beginning with tea, and emphasizes the necessity for reliable information to help combat and understand the complexities surrounding food safety. (This is an automatically generated summary.)
Author: Battershall, Jesse P. (Jesse Park), 1851-1891
EBook No.: 54004
Published: Jan 18, 2017
Downloads: 84
Language: English
Subject: Food adulteration and inspection
Subject: Food adulteration and inspection -- United States
LoCC: Technology: Home economics
Category: Text
Rights: Public domain in the USA.