Foods and Their Adulteration 2mw4o
by Harvey Washington Wiley w6i3k
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This manual is descriptive in character and aims to give, within its scope, as thoroughly and intelligibly as possible, an of the various food-products in common use in their natural and manufactured conditions, with the usual adulterations which have been found therein.
It includes information regarding Methods of Preparation and Manufacture, Food Values, Standards of Purity, Regulations for Inspection, Simple Tests for Adulterations, Effects of Storage, and similar matters pertaining to the subject.
