Get 20M+ Full-Text Papers For Less Than $1.50/day. Start a 14-Day Trial for You or Your Team.

Learn More →

British Food Journal Volume 25 Issue 9 1923

British Food Journal Volume 25 Issue 9 1923 It has been the custom for many years to preserve foodstuffs by drying, smoking, salting and pickling, and by the addition of sugar. The more modern methods include pasteurisation, sterilisation by heat or other means, refrigeration and the addition of chemical substances having an antiseptic action to a greater or less degree. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png British Food Journal Emerald Publishing

British Food Journal Volume 25 Issue 9 1923

British Food Journal , Volume 25 (9): 10 – Sep 1, 1923
Download PDF
10 pages

Loading next page...
 
/lp/emerald-publishing/british-food-journal-volume-25-issue-9-1923-zR053Quo5j
Publisher
Emerald Publishing
Copyright
Copyright © Emerald Group Publishing Limited
ISSN
0007-070X
DOI
10.1108/eb011142
Publisher site
See Article on Publisher Site

Abstract

It has been the custom for many years to preserve foodstuffs by drying, smoking, salting and pickling, and by the addition of sugar. The more modern methods include pasteurisation, sterilisation by heat or other means, refrigeration and the addition of chemical substances having an antiseptic action to a greater or less degree.

Journal

British Food Journal – Emerald Publishing

Published: Sep 1, 1923

There are no references for this article.