Abstract
JUST as the sophistication of foods and drugs has developed, so have the means of detecting them been devised. For this purpose microscopical examination is one of the most important procedures, and a knowledge of the microscopic characters of the products and of their chief adulterants is therefore essential. Not only the analyst, but the miller, the brewer, the oil-presser, the cattle-food manufacturer, the canner, and the coffee and spice grinder, should all be conversant not only with the naked-eye characters, but also with the microscopic structure of their raw materials.
The Microscopy of Vegetable Foods, with Special Reference to the Detection of Adulteration and the Diagnosis of Mixtures.
By Drs. Andrew L. Winton Josef Moeller Kate Barber Winton. Pp. xiv + 701. Second edition, (New York: John Wiley and Sons, Inc.; London: Chapman and Hall, Ltd., 1916.) Price 27s. 6d. net.
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H., R. The Microscopy of Vegetable Foods, with Special Reference to the Detection of Adulteration and the Diagnosis of Mixtures . Nature 97, 500 (1916). https://doi.org/10.1038/097500a0
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DOI: https://doi.org/10.1038/097500a0