02350cam a22003253u 4500 66164 UtSlPG 20260610134528.0 m cr n 260607r2021||||utu|||||o|||||||||||||| d 07019428 UtSlPG en iso639-1 TX Wiley, Harvey Washington, 1844-1930 Foods and Their Adulteration : Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations Salt Lake City, UT : Project Gutenberg, 2021 1 online resource : multiple file formats text txt rdacontent computer c rdamedia online resource cr rdacarrier Release date is 2021-08-29 Charlene Taylor, Harry Lamé and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive) "Foods and Their Adulteration" by Harvey Washington Wiley is a scientific publication written in the early 20th century. This comprehensive work investigates the origin, manufacture, and composition of food products, while highlighting common adulterations, food standards, and national food laws and regulations. It aims to educate consumers and manufacturers alike on the integrity and safety of food, creating awareness about the potential hazards of adulterated food products. The opening of the book lays the groundwork for its intended purpose, emphasizing the significance of understanding food composition and the prevalence of misleading claims regarding food quality. It outlines the structure of the manual, which will cover various food types, including meats, dairy, and beverages, and describes the importance of scientific knowledge in ensuring food safety and purity. Additionally, Wiley addresses the consumer's right to know about the food they consume, including its preparation and any potential health implications stemming from adulteration. (This is an automatically generated summary.) Original publication data not identified Food Food adulteration and inspection https://www.gutenberg.org/ebooks/66164 106986 106986