Food adulteration and inspection books

Foods and Their Adulteration Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations

Harvey Washington Wiley

The book is a comprehensive manual on food origins, manufacture, composition and the many ways products can…

A Treatise on Adulterations of Food, and Culinary Poisons Exhibiting the Fraudulent Sophistications of Bread, Beer, Wine, Spiritous Liquors, Tea, Coffee, Cream, Confectionery, Vinegar, Mustard, Pepper, Cheese, Olive Oil, Pickles, and Other Articles Employed in Domestic Economy

Friedrich Christian Accum

Food Adulteration and Its Detection With photomicrographic plates and a bibliographical appendix

Jesse P. Battershall

Hand-book of Sanitary Information for Householders Containing facts and suggestions about ventilation, drainage, care of contageous diseases, disinfection, food, and water. With appendices on disinfectants and plumbers' materials.

Roger Sherman Tracy

Detection of the Common Food Adulterants

Edwin M. Bruce

Deadly Adulteration and Slow Poisoning Unmasked Disease and Death in the Pot and Bottle

Anonymous

Coffee and chicory: Their culture, chemical composition, preparation for market, and consumption, with simple tests for detecting adulteration, and practical hints for the producer and consumer

P. L. Simmonds