Excerpt from The Gleaner, Vol. 2: October, 1912Pure food can be known as such, only by chemical analysis, as a rule, and the modern chemists are laboring in the direction of, the adoption of a uniform method of food analysis to be used the world over. Some of the methods of analyzing foods are so simple that a housewife may use them, and other processes are so involved that only the laboratory expert can carry them out. The adoption of standar...
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