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This is largely a compilation of information on the legal aspects of the chemistry of some of the important classes of foods. The articles have been previously published by the author in various technical and trade journals. The book is written in simple language understandable to the intelligent layman. The significance of compiled chemical facts and data for foods with respect to food laws, regulations and standards is considered. Analytic data little known to the average chemist and layman are drawn from various chemical journals, federal, state and Canadian food inspection reports, and reports of the U. S. Bureau of Chemistry and the Connecticut State Experiment Station. Chapters are devoted to the legal chemistry of fruits and fruit products, vinegars, interpretation of a vinegar analysis, legal chemistry of some condimental sauces, edible oils, cacao products, spices and maple products. The appendix furnishes some miscellaneous information on standards and definitions for
Critical Studies in the Legal Chemistry of Foods for Chemists, Food Inspection Officials and Manufacturers and Dealers in Food Products. JAMA. 1931;96(12):974. doi:10.1001/jama.1931.02720380062042
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