Abstract
THE aim of the author has been to write a text-book of food analysis for the general requirements of chemists who have no special experience in the analysis of foods. On the whole he has produced a compact and readable volume which contains a large amount of useful information. In eleven chapters the subjects dealt with include carbohydrates, baking-powder, fruits, tea, coffee, cocoa, mustard, pepper, wines and other alcoholic liquors, flesh foods, milk and related products, and various oils. In an appendix the Public Health (Preservatives, etc.) Regulations of 1925 are given.
The Chemical Analysis of Foods: a Practical Treatise on the Examination of Foodstuffs and the Detection of Adulterants.
By Dr. H. E. Cox. Pp. vii + 323. (London: J. and A. Churchill, 1925.) 18s. net.
Article PDF
Rights and permissions
About this article
Cite this article
The Chemical Analysis of Foods: a Practical Treatise on the Examination of Foodstuffs and the Detection of Adulterants . Nature 118, 115 (1926). https://doi.org/10.1038/118115b0
Issue Date:
DOI: https://doi.org/10.1038/118115b0