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Canned Foods: In Relation to Health William G. Savage
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Canned Foods: In Relation to Health
William G. Savage
First published in 1923 as part of the Cambridge Public Health Series, this book discusses the health benefits and disadvantages of canned foods. Savage discusses the basic principles of canning as well as the possibility of food poisoning arising from improper food preservation.
Marc Notes: Originally published: 1923.; First published in 1923, this book discusses the health benefits and disadvantages of canned foods. Savage discusses the basic principles of canning as well as the possibility of food poisoning arising from improper food preservation. Brief Description: First published in 1923, this book discusses the health benefits and disadvantages of canned foods. Table of Contents: 1. Short historical account of the canning industry; 2. The bacteriology of canned foods; 3. Direct relationship to disease conditions; Appendix I. Notes on the principles involved in the processing of canned foods; Appendix II. Report upon laboratory methods for the examination of canned foods - procedure suggested for examination of canned foods in the laboratory; Selected bibliography; Index.
| Mediji | Grāmatas Paperback Book (Grāmata ar mīksto vāku un līmēto muguru) |
| Izlaists | 2015. gada 2. aprīlis |
| ISBN13 | 9781107494848 |
| Izdevēji | Cambridge University Press |
| Lapas | 156 |
| Izmēri | 140 × 216 × 9 mm · 210 g |
| Valoda | Angļu |
