Preservatives In Food And Food Examination (1906)

Preservatives in Food and Food Examination is a book written by John Clough Thresh in 1906. The book provides a comprehensive overview of the use of preservatives in food and the methods used to detect them in food products. Thresh discusses the various types of preservatives used in food, including chemical and natural preservatives, and their effects on human health. He also explores the use of preservatives in specific food products, such as meat, dairy, and canned goods.The book also covers the various analytical methods used to detect preservatives in food products, including chemical and physical tests. Thresh provides detailed instructions on how to perform these tests and interpret the results. Additionally, he discusses the legal regulations surrounding the use of preservatives in food products and the role of government agencies in enforcing these regulations.Overall, Preservatives in Food and Food Examination is a valuable resource for anyone interested in the use of preservatives in food and the methods used to detect them. Thresh's thorough analysis of the topic provides a historical perspective on the use of preservatives in food and their impact on human health.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.