The total number of samples analysed in 1911 was 103,221, an increase of 2,472 samples over the number for the previous year. The principal increases were the following Milk, 2,954 flour, 405 bread, 291 and spirits, 255. The principal decreases occurred in lard, 973 cheese, 285 and margarine, 208.
British Food Journal – Emerald Publishing
Published: Dec 1, 1912
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