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A Method For Determining Adulterants In Butter-fat, Volumes 254-275
Paperback
Technology & EngineeringAgricultureGeneral World History
ISBN13: 9781175701305
Publisher: Nabu Press
Published: Aug 18 2011
Pages: 20
Weight: 0.10
Height: 0.04 Width: 6.14 Depth: 9.21
Language: English
A Method For Determining Adulterants In Butter-fat, Volumes 254-275 presents a detailed exploration into the techniques used to identify and quantify adulterants present in butter-fat. Authored by George Spitzer and William Frederick Epple, this work offers valuable insights into the chemical and analytical methods essential for ensuring the purity and quality of dairy products. The book provides practical guidance for chemists, food scientists, and agricultural professionals involved in the analysis and quality control of butter and related products. It highlights the importance of detecting adulteration in the food supply chain and offers methodologies that remain relevant in ensuring consumer safety and product integrity. This book will be valuable for researchers, students, and industry professionals seeking a deeper understanding of food chemistry and quality assurance in the dairy industry.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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