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Foods and Their Adulteration: Origin, Manufacture, and Composition of Food ...
Harvey Washington Wiley
Uten tilgangsbegrensning - 1907
acid added addition adulteration alcohol amount animal appearance artificial average become beef body bread butter cane character cheese chemical color common composition constituents consumer contains corn diet digestion edible eggs employed especially extent extract fact fermentation fish flavor flesh flour fresh fruit give given glucose greater grown grows heat highly important increase infants juice kind known lard less manufacture material matter means meat method milk mixed mushrooms natural nearly nitrogen nutritive obtained ordinary percent plant portion possible potato pounds practically prepared present preserved principal proper properties protein quantity reason regarded removed salt samples secured seed separated shown solid sometimes starch subjected substance sugar sweet taken temperature term United usually varieties vegetable weight whole
Side 593 - ' animals, ' ' as herein used, includes not only mammals, but fish, fowl, crustaceans, mollusks, and all other animals used as food. 2. Fresh meat is meat from animals recently slaughtered and properly cooled until delivered to the consumer.
Side 599 - ... (8) per cent of sucrose. 2. Comb honey is honey contained in the cells of comb. 3. Extracted honey is honey which has been separated from the uncrushed comb by centrifugal force or gravity. 4. Strained honey is honey removed from the crushed comb by straining or other means.
Side 595 - MISCELLANEOUS MILK PRODUCTS. 1. Whey is the product remaining after the removal of fat and casein from milk in the process of cheese-making.
Side 165 - An act defining butter, also imposing a tax upon and regulating the manufacture, sale, importation, and exportation of oleomargarine,
Side 605 - Red wine is wine containing the red coloring matter of the skins of grapes. White wine is wine made from white grapes or the expressed fresh juice of other grapes. • 2. Dry wine is wine in which the fermentation of the sugars is practically complete...
Side 591 - June 30, 1904. for the purpose, among others, " to enable the Secretary of Agriculture, in collaboration with the Association of Official Agricultural Chemists, and such other experts as he may deem necessary, to establish standards of purity for food products and to determine what are regarded as adulterations therein, for the guidance of the officials of the various States and of the courts of justice.
Side 595 - Flour is the fine, clean, sound product made by bolting wheat meal and contains not more than thirteen and one-half (13.5) per cent of moisture, not less than one and twenty-five hundredths (1.25) per cent of nitrogen, not more than one (1) per cent of ash, and not more than fifty hundredths (0.50) per cent of fiber.
Side 607 - Wine vinegar, grape vinegar, is the product made by the alcoholic and subsequent acetous fermentations of the juice of grapes and contains, in one hundred (100) cubic centimeters (20° C.), not less than four (4) grams of acetic acid...
Side 599 - ... per cent. of total ash ; not more than five-tenths (0.5) per cent. of ash insoluble in hydrochloric acid, and not more than twenty-five (25) per cent.