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The book is not intended for the use of the practicing chemist, but for the instruction of students in methods of food analysis and in the interpretation of laboratory findings. Detailed exposition and tests are given for the detection of food colorings, preservatives and adulterants, and for the analysis of foods, as milk and cream, various fats, oils and carbohydrates, cocoa and chocolate, cider vinegar, flavoring extracts and alcoholic beverages.
Food Analysis. Typical Methods and the Interpretation of Results. JAMA. 1925;84(23):1771. doi:10.1001/jama.1925.02660490063037
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