Foods and Their Adulteration (1907)
by Harvey Washington Wiley
In connection with the description of the origin of foods and their general characteristics will be given a statement of their chemical composition, especially in relation to nutritive properties. The principal adulterations or sophistications to which the food products are obnoxious will be briefly described, and where simple methods of detecting adulterations are known, of a character to be applied without special chemical knowledge or skill, they will be given.🏁
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In connection with the description of the origin of foods and their general characteristics will be given a statement of their chemical composition, especially in relation to nutritive properties. The principal adulterations or sophistications to which the food products are obnoxious will be briefly described, and where simple methods of detecting adulterations are known, of a character to be applied without special chemical knowledge or skill, they will be given.🏁