On The Composition Of Food And How It Is Adulterated - William Marcet - Bog

On The Composition Of Food And How It Is Adulterated: With Practical Directions For Its Analysis is a book written by William Marcet and first published in 1856. The book is a comprehensive guide to the composition of food and how it can be adulterated. It provides practical directions for the analysis of food and covers a wide range of topics including the chemical composition of food, the effects of cooking and preservation on food, and the detection of adulterants in food. The book is aimed at scientists, chemists, and anyone interested in the quality and safety of food. It is written in a clear and concise style and includes numerous tables and illustrations to aid in the understanding of the subject matter. Overall, On The Composition Of Food And How It Is Adulterated is a valuable resource for anyone interested in the science behind food and its analysis.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.