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British Food Journal Volume 28 Issue 12 1926

British Food Journal Volume 28 Issue 12 1926 In recent years water has been the chief extraneous matter found in adulterated lard, but the results of the examination of the 2,918 samples eight adulterated reported upon during 1925, show cases of adulteration by substituting or adding vegetable oils and fats. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png British Food Journal Emerald Publishing

British Food Journal Volume 28 Issue 12 1926

British Food Journal , Volume 28 (12): 10 – Dec 1, 1926

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Publisher
Emerald Publishing
Copyright
Copyright © Emerald Group Publishing Limited
ISSN
0007-070X
DOI
10.1108/eb011181
Publisher site
See Article on Publisher Site

Abstract

In recent years water has been the chief extraneous matter found in adulterated lard, but the results of the examination of the 2,918 samples eight adulterated reported upon during 1925, show cases of adulteration by substituting or adding vegetable oils and fats.

Journal

British Food JournalEmerald Publishing

Published: Dec 1, 1926

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