000			02109cam a22003013u 4500
001			43545
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005			20260610134011.0
006			m
007			cr n
008			260607r2013||||utu|||||o|||||||||||||| d
040			_aUtSlPG
041		7	_aen _2iso639-1
050		4	_aTX
100	1		_aBruce, Edwin M., _d1866-
245	1	0	_aDetection of the Common Food Adulterants
264		1	_aSalt Lake City, UT : _bProject Gutenberg, _c2013
300			_a1 online resource : _bmultiple file formats
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
500			_aRelease date is 2013-08-23
508			_aProduced by Chris Curnow, Eric Skeet and the Online Distributed Proofreading Team at http://www.pgdp.net (This file was produced from images generously made available by The Internet Archive)
520			_a"Detection of the Common Food Adulterants" by Edwin M. Bruce is a scientific publication written in the early 20th century. This manual aims to provide practical qualitative tests for detecting various substances added to food, which may affect both safety and quality. The book is particularly relevant for health officers, food inspectors, and educators in the field of chemistry, seeking knowledge on food purity. At the start of the publication, the author introduces the pressing issue of food adulteration, highlighting the growing concern over food safety and the demand for simple methods of testing. Bruce outlines the book's purpose—to collate the best practices for identifying common adulterants in dairy products, meats, cereals, canned goods, and more. The comprehensive preface sets the stage for a detailed exploration, presenting a structured outline of topics such as the adulteration of milk, butter, meat, and various food items, followed by methods to test for these adulterants effectively. (This is an automatically generated summary.)
534			_nOriginal publication data not identified
653			_aFood adulteration and inspection
856	4	0	_uhttps://www.gutenberg.org/ebooks/43545
999			_c84384 _d84384