Canned Foods - In Relation to Health

Klappentext First published in 1923, this book discusses the health benefits and disadvantages of canned foods. Zusammenfassung 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. Inhaltsverzeichnis 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.

Product details

• Authors: William G. Savage, Savage William G.
• Publisher: Cambridge University Press ELT
• Languages: English
• Product format: Paperback / Softback
• Released: 02.04.2015
• EAN: 9781107494848
• ISBN: 978-1-107-49484-8
• No. of pages: 156
• Subjects: Guides > Health; Natural sciences, medicine, IT, technology > Medicine > General; SOCIAL SCIENCE / General, MEDICAL / Public Health, MEDICAL / History, Personal & public health, History of Medicine, Public safety issues, Social and ethical issues, c 1919 to c 1939 (Inter-war period), c 1918 to c 1939 (Inter-war period), Food & beverage technology, Food and beverage technology, Personal and public health / health education, TECHNOLOGY & ENGINEERING / Food Science / General