Project Gutenberg
2017-01-18
Public domain in the USA.
283
Battershall, Jesse P. (Jesse Park)
1851
1891
Battershall, J. P. (Jesse Park)
Battershall, Jesse Park
07026070
Food Adulteration and Its Detection
With photomicrographic plates and a bibliographical appendix
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.
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)
"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.)
Reading ease score: 57.5 (10th to 12th grade). Somewhat difficult to read.
en
Food adulteration and inspection
Food adulteration and inspection -- United States
TX
Text
Browsing: Health & Medicine
Browsing: Nutrition
Browsing: Science - General
Category: Science - Chemistry/Biochemistry
Category: Health & Medicine
Category: Nutrition
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