Abstract
THE most striking points of this book are the photographic reproductions of various food-stuffs: starch-grains, fat-crystals, also margarine, milk, tea-leaves, &c. In the introduction Dr. Battershall laments the general inefficient state of the law in America, which would apply very much more forcibly to us, regarding adulteration.
Food Adulteration and its Detection.
By J. P. Battershall (New York: Spon, 1887.)
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H., W. Our Book Shelf . Nature 37, 411 (1888). https://doi.org/10.1038/037411b0
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DOI: https://doi.org/10.1038/037411b0
