Foods and Their Adulteration
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- Pages
- 639
About this book
Foods and Their Adulteration is by Harvey Washington Wiley. The front matter lists another book by the same author, Beverages and Their Adulteration. This book itself describes individual foods in detail.
One passage on the shad gives its scientific name, Alosa sapidissima, says it was introduced to the Pacific coast through the U. S. Bureau of Fisheries, and notes the water temperature it prefers for spawning. Another passage on truffles gives an average price of $2.00 per pound and describes the weights of good truffles and their black, firm flesh. A passage headed "Adulteration of Meat Extract" names the substances used to preserve it, chiefly salt and glycerol or alcohol, and mentions mixing it with extract of yeast.
Contents
About the author
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Book facts
- Author
- Harvey Washington Wiley
- Reading time
- About 21 hours
- Pages
- 639
- Language
- English
- Genre
- Science
- Formats
- PDF, EPUB, Read online