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Excerpt from Some Forms of Food Adulteration and Simple Methods for Their Detection
First. If any substance has been mixed and packed with it so as to reduce or lower or injuriously affect its quality or strength.
Second. If any substance has been substituted Wholly or in part for the article.
Third. If any valuable constituent of the article has been wholly or in part abstracted.
Fourth. If it be mixed, colored, powdered, coated, or stained in a manner whereby damage or inferiority is concealed.
Fifth. If it contain any added-poisonous or other added deleterious ingredient which may render such article injurious to health: Provided, That when in the preparation of food products for shipment they are preserved by an external appli cation applied ln such manner that the preservative is necessarily removed mechan leally, Or by maceration in water, or. Otherwise, the provisions of this act shall be construed as applying only when said products are ready for consumption.
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Some Forms of Food Adulteration and Simple Methods for Their Detection Classic Reprint
Da: PBShop.store US, Wood Dale, IL, U.S.A.
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PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000. Codice articolo LW-9781332197613
Quantità: 15 disponibili
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Some Forms of Food Adulteration and Simple Methods for Their Detection Classic Reprint
Da: PBShop.store UK, Fairford, GLOS, Regno Unito
Valutazione del venditore 5 su 5 stelle
PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000. Codice articolo LW-9781332197613
Quantità: 15 disponibili
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Some Forms of Food Adulteration and Simple Methods for Their Detection
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Paperback. Condizione: New. Print on Demand. This book shines a light on the insidious subject of food adulteration, a topic that the author asserts most people remain woefully ignorant of. The author draws attention to the severe health concerns that may arise from unsuspectingly consuming food products that have been tampered with, and they do so in a way that is both accessible and free of sensationalism. Rather than employ scare tactics, the author prefers to patiently outline the various red flags that can indicate a food product has been adulterated, with the ultimate goal of empowering readers to safeguard their own health and that of their families. While not intended for scientists, the author has applied their expertise in the field of chemistry to provide a foundational understanding of the key principles of food preservation and the chemical processes that can render wholesome foods dangerous for public consumption. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. Codice articolo 9781332197613_0
Quantità: Più di 20 disponibili