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British Food Journal Volume 9 Issue 10 1907

British Food Journal Volume 9 Issue 10 1907 From what was said in the previous article on this subject, it is obvious that a new profession has arisen in consequence of the passing of the Food and Drugs Acts, and of the fact that their execution is now compulsory on all the local authorities legally concerned with the matter. This profession, under the fostering influence of certain scientific and academic bodies, now includes a considerable number of individuals who, in their general culture and education, as well as in their special scientific qualifications, are at least on a par with the members of the older socalled learned professions. In the course of the early development of the analytical profession, as a body, the old Society of Public Analysts was a most potent influence for good, and did, and still does under another but unfortunate name, very excellent work in collecting and publishing any additions that are made to our scientific knowledge of matters connected with the analysis and adulteration of food by the scattered workers in this country and abroad. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png British Food Journal Emerald Publishing

British Food Journal Volume 9 Issue 10 1907

British Food Journal , Volume 9 (10): 18 – Oct 1, 1907

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Publisher
Emerald Publishing
Copyright
Copyright © Emerald Group Publishing Limited
ISSN
0007-070X
DOI
10.1108/eb010952
Publisher site
See Article on Publisher Site

Abstract

From what was said in the previous article on this subject, it is obvious that a new profession has arisen in consequence of the passing of the Food and Drugs Acts, and of the fact that their execution is now compulsory on all the local authorities legally concerned with the matter. This profession, under the fostering influence of certain scientific and academic bodies, now includes a considerable number of individuals who, in their general culture and education, as well as in their special scientific qualifications, are at least on a par with the members of the older socalled learned professions. In the course of the early development of the analytical profession, as a body, the old Society of Public Analysts was a most potent influence for good, and did, and still does under another but unfortunate name, very excellent work in collecting and publishing any additions that are made to our scientific knowledge of matters connected with the analysis and adulteration of food by the scattered workers in this country and abroad.

Journal

British Food JournalEmerald Publishing

Published: Oct 1, 1907

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