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This book is intended for public analysts, health officers, sanitary chemists and food economists, and its claimed purpose is not to go beyond the strictly chemical and physical processes involved in making the analyses by which the proximate components of the food are determined. This purpose in the present work has especial reference to adulteration, sophistication, substitution, the addition of more or less harmful preservatives, and the other more or less subtle methods of manufacturers and firms or individuals engaged in the preparation of beverages, foods and food-products. Diet and metabolism are not discussed, but the work of Atwater and his co-workers is mentioned. Methods of manufacture or preparation of foods and beverages are given briefly, and complete working directions for the analysis of every class of foods and drinks and approved tests for the detection of impurities, adulterations, coloring-matters, preservatives, etc., are set out. The work has numerous illustrations
Food Inspection and Analysis. JAMA. 1910;LIV(11):903. doi:10.1001/jama.1910.02550370073024
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