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Foods And Food Adulterants, Part 10: Preserved Meats is a book written by Willard Dell Bigelow and originally published in 1902. The book is a comprehensive guide to the various types of preserved meats available at the time, including canned meats, smoked meats, and salted meats. The author provides detailed information on the manufacturing processes for each type of preserved meat, as well as the potential health risks associated with consuming adulterated or improperly preserved meats. The book also includes a discussion of common food adulterants and methods for detecting them, making it a valuable resource for anyone interested in food safety and quality control. Despite its age, Foods And Food Adulterants, Part 10: Preserved Meats remains a relevant and informative resource for anyone interested in the history of food preservation and the science of food safety.With The Collaboration Of Edward Mackay Chace, L. S. Munson, L. M. Tolman, And Others.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world’s literature in affordable, high quality, modern editions, that are true to their original work.
