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

Learn More →

The British Food Journal Volume 56 Issue 10 1954

The British Food Journal Volume 56 Issue 10 1954 Food Investigation, 1953, published by H.M. Stationery Office for the Department of Scientific and Industrial Research price 3s. 6d., describes the work carried out during the year by the Food Investigation Organization on the handling and preservation of foodstuffs. The foods with which the Organization is mainly concerned are meat, fish, fruit and vegetables, and preservative treatments are chilling, freezing, sterilization, curing, pickling, salting, smoking, concentrating and drying. The Report is divided into two parts the first, the report of the Food Investigation Board, is a review of the policy that has been followed by the Organization during the year, and makes reference to some of the more important discoveries. The second part deals with the work of the four main Divisions of the Organization which are devoted to general biochemistry and biophysics meat, fish, and fruit and vegetables. The main laboratories for these Divisions are at Cambridge, Aberdeen and East Malling. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png British Food Journal Emerald Publishing

The British Food Journal Volume 56 Issue 10 1954

British Food Journal , Volume 56 (10): 10 – Oct 1, 1954

Loading next page...
 
/lp/emerald-publishing/the-british-food-journal-volume-56-issue-10-1954-C7QDsmbzzr
Publisher
Emerald Publishing
Copyright
Copyright © Emerald Group Publishing Limited
ISSN
0007-070X
DOI
10.1108/eb011512
Publisher site
See Article on Publisher Site

Abstract

Food Investigation, 1953, published by H.M. Stationery Office for the Department of Scientific and Industrial Research price 3s. 6d., describes the work carried out during the year by the Food Investigation Organization on the handling and preservation of foodstuffs. The foods with which the Organization is mainly concerned are meat, fish, fruit and vegetables, and preservative treatments are chilling, freezing, sterilization, curing, pickling, salting, smoking, concentrating and drying. The Report is divided into two parts the first, the report of the Food Investigation Board, is a review of the policy that has been followed by the Organization during the year, and makes reference to some of the more important discoveries. The second part deals with the work of the four main Divisions of the Organization which are devoted to general biochemistry and biophysics meat, fish, and fruit and vegetables. The main laboratories for these Divisions are at Cambridge, Aberdeen and East Malling.

Journal

British Food JournalEmerald Publishing

Published: Oct 1, 1954

There are no references for this article.