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The great interest at the present time in the question of food preservatives is likely to secure a wide circulation for the book before us. The names of the authors, in themselves, tend to create confidence in the general accuracy and fairness of the treatise, and a rather detailed examination of this book shows that such confidence on the part of the reader will not be misplaced. In addition to a discussion of the nature and amount of preservatives ordinarily added to certain classes of foods, methods for the detection and estimation of various impurities and preservatives are given, and the legal aspects of the subject from an English standpoint are presented with great fulness. On the whole, the book can be depended on for an impartial view of the many vexed qeustions that arise in connection with these topics. It might be, indeed, urged that the desire to maintain
Preservatives in Food and Food Examination.. JAMA. 1906;XLVII(17):1409. doi:10.1001/jama.1906.02520170073027