The Analysis And Aduleration Of Foods, Part 2

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Originally published in 1867, this classic work on food chemistry and safety remains relevant today. Bell examines the adulteration of common food and drink items such as tea, coffee, and sugar, as well as the importance of correctly preparing staple foods like cereal and starches. His thorough and meticulous research sheds light on the ways in which food fraud can harm the health of consumers, while also providing practical advice for avoiding tainted products.