William G. Savage
Canned Foods: In Relation to Health William G. Savage

Name: Canned Foods: In Relation to Health
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Author: William G. Savage

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Canned Foods: In Relation to Health

William G. Savage

First published in 1923 as part of the Cambridge Public Health Series, this book discusses the health benefits and disadvantages of canned foods. Savage discusses the basic principles of canning as well as the possibility of food poisoning arising from improper food preservation.

Marc Notes: Originally published: 1923.; First published in 1923, this book discusses the health benefits and disadvantages of canned foods. Savage discusses the basic principles of canning as well as the possibility of food poisoning arising from improper food preservation. Brief Description: First published in 1923, this book discusses the health benefits and disadvantages of canned foods. Table of Contents: 1. Short historical account of the canning industry; 2. The bacteriology of canned foods; 3. Direct relationship to disease conditions; Appendix I. Notes on the principles involved in the processing of canned foods; Appendix II. Report upon laboratory methods for the examination of canned foods - procedure suggested for examination of canned foods in the laboratory; Selected bibliography; Index.

Medios de comunicación	Libros Paperback Book (Libro con tapa blanda y lomo encolado)
Publicado	2 de abril de 2015
ISBN13	9781107494848
Editores	Cambridge University Press
Páginas	156
Dimensiones	140 × 216 × 9 mm · 210 g
Lengua	Inglés