Foods And Food Adulterants, Part 10 Preserved Meats (1902)

Foods And Food Adulterants, Part 10: Preserved Meats (1902) is a book written by Willard Dell Bigelow. The book is part of a series that focuses on different types of food and their potential adulteration. The tenth part of the series is dedicated to preserved meats, which were a popular food item at the time of the book's publication.The book provides a comprehensive overview of the different types of preserved meats, including canned, salted, and smoked meats. It also discusses the different methods used to preserve meat, such as the use of chemical preservatives and refrigeration.The author goes into great detail about the potential adulteration of preserved meats, including the use of harmful chemicals and the addition of inferior or fraudulent ingredients. He also provides information on how to detect adulteration in preserved meats, such as through visual inspection and chemical analysis.Overall, Foods And Food Adulterants, Part 10: Preserved Meats (1902) is a valuable resource for anyone interested in the history of preserved meats and the potential risks associated with their consumption.With The Collaboration Of Edward Mackay Chace, L. S. Munson, L. M. Tolman, And Others.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.