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British Food Journal Volume 28 Issue 4 1926

British Food Journal Volume 28 Issue 4 1926 A joint Committee consisting of six members of the Royal Sanitary Institute and five members of the Society of Medical Officers of Health, Dr. Charles Porter presiding, was appointed in October, 1924, to consider the methods adopted in this country in regard to the handling of food. The report of the Committee, which has just been issued, affords interesting reading. In order to obtain information with regard to methods adopted in relation to particular foods, each member of the Committee undertook to make investigations and to prepare a monograph on some special aspect of the problem. The subjects investigated and the members taking responsibility tor the preparation of the monographs wereMeat and Meat products J. R. Hayhurst, M.R.C.V.S. FishProfessor H. R. Kenwood, C.M.G., M.B. Fruit and VegetablesJ. Fenton, M.D. Bread and ConfectioneryJoseph Cates, M.D. Milk, Ice Cream, &c.Thomas Orr, M.D., D.Sc. GroceriesSir William Beveridge, K.B.E., C.B., D.S.O. Restaurants and CafsFrancis J. Allan, M.D. Premises where Prepared Food is madeT. W. Naylor Barlow, O.B.E., M.R.C.S., L.R.C.P. Imported FoodsW. M. Willoughby, M.D. Food Regulations, Licensing and Registration of PremisesFrancis J. Allan, M.D. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png British Food Journal Emerald Publishing

British Food Journal Volume 28 Issue 4 1926

British Food Journal , Volume 28 (4): 10 – Apr 1, 1926

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Publisher
Emerald Publishing
Copyright
Copyright © Emerald Group Publishing Limited
ISSN
0007-070X
DOI
10.1108/eb011173
Publisher site
See Article on Publisher Site

Abstract

A joint Committee consisting of six members of the Royal Sanitary Institute and five members of the Society of Medical Officers of Health, Dr. Charles Porter presiding, was appointed in October, 1924, to consider the methods adopted in this country in regard to the handling of food. The report of the Committee, which has just been issued, affords interesting reading. In order to obtain information with regard to methods adopted in relation to particular foods, each member of the Committee undertook to make investigations and to prepare a monograph on some special aspect of the problem. The subjects investigated and the members taking responsibility tor the preparation of the monographs wereMeat and Meat products J. R. Hayhurst, M.R.C.V.S. FishProfessor H. R. Kenwood, C.M.G., M.B. Fruit and VegetablesJ. Fenton, M.D. Bread and ConfectioneryJoseph Cates, M.D. Milk, Ice Cream, &c.Thomas Orr, M.D., D.Sc. GroceriesSir William Beveridge, K.B.E., C.B., D.S.O. Restaurants and CafsFrancis J. Allan, M.D. Premises where Prepared Food is madeT. W. Naylor Barlow, O.B.E., M.R.C.S., L.R.C.P. Imported FoodsW. M. Willoughby, M.D. Food Regulations, Licensing and Registration of PremisesFrancis J. Allan, M.D.

Journal

British Food JournalEmerald Publishing

Published: Apr 1, 1926

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