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British Food Journal Volume 7 Issue 3 1905

British Food Journal Volume 7 Issue 3 1905 The first series of colours experimented upon was the highgrade Kohnstamm colours, which have been physiologically tested and prepared especially for use in colouring food products. The results recorded below are not the results of a single determination, but the experiments were repeated until we were satisfied, working with the chemicals we used, and by the methods employed, that the results were uniform and reliable. The results with the Kohnstamm dyes are as follows http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png British Food Journal Emerald Publishing

British Food Journal Volume 7 Issue 3 1905

British Food Journal , Volume 7 (3): 22 – Mar 1, 1905
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Publisher
Emerald Publishing
Copyright
Copyright © Emerald Group Publishing Limited
ISSN
0007-070X
DOI
10.1108/eb010921
Publisher site
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Abstract

The first series of colours experimented upon was the highgrade Kohnstamm colours, which have been physiologically tested and prepared especially for use in colouring food products. The results recorded below are not the results of a single determination, but the experiments were repeated until we were satisfied, working with the chemicals we used, and by the methods employed, that the results were uniform and reliable. The results with the Kohnstamm dyes are as follows

Journal

British Food Journal – Emerald Publishing

Published: Mar 1, 1905

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