Preservatives In Food And Food Examination (1906) - John Clough Thresh - Bog

Preservatives In Food And Food Examination is a book written by John Clough Thresh in 1906. The book is a comprehensive guide to the use of preservatives in food and the methods used to examine them. Thresh covers a range of topics including the history of food preservation, the types of preservatives used in food, and the potential health risks associated with their use. He also discusses the different methods used to detect and analyze preservatives in food, including chemical analysis and microbiological testing. The book is a valuable resource for anyone interested in the science of food preservation and the safety of the food supply.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.