Disinfection and the Preservation of Food: Together With an Account of the Chemical Substances Used As Antiseptics and Preservatives

This book provides an in-depth explanation and history of the use of chemical antiseptics and preservatives in the preservation of food. Samuel Rideal, a renowned chemist, delves into the chemical properties, effects, and applications of antiseptics commonly used for food preservation. The book also covers practical methods of disinfection and preservation. It is an informative and essential read for anyone involved in food processing and preservation.