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This sixth part focuses on the examination of various foods and the adulterants that may compromise their quality. It serves as a historical reference, providing insights into food safety and standards from the perspective of 1892. The reprint maintains the integrity of the original text, offering valuable information on food practices and the challenges of ensuring purity in consumables during that era.
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Foods and food adulterants, Harvey Washington Wiley
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- Pubblicato
- 2017
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