Abstract
THE first report of the Food Investigation Board since 1938 has only recently appeared* ; but readers of scientific journals have been able to follow the work that has been done through the publication of separate papers on particular aspects of the work. The public in general has had a close acquaintance with the results of the work—if not of the work itself—in the war-time dehydrated foods and the special packagings that were adopted. Probably, however, few of those who complained about their dried egg and their household milk realized the amount of work that had gone into making it possible for us to have these foods at all. Here now is a chance for them to learn something of what was done on their behalf, for the successful application of the research findings was the result of close co-operation between the Board and the Ministry of Food.
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GRANT, M. Recent Researches on Food. Nature 162, 466–467 (1948). https://doi.org/10.1038/162466b0
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DOI: https://doi.org/10.1038/162466b0