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This reprint offers a faithful reproduction of the original 1887 edition, exploring the intricacies of foods and the various adulterants that can compromise their quality. It provides historical insights into food safety and the practices of the time, making it a valuable resource for those interested in the evolution of food standards and regulations. The book serves as a significant reference for both culinary historians and food safety advocates.
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Foods and food adulterants, anonym
- Idioma
- Publicado en
- 2017
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