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OverviewFirst published in 1923 as part of the Cambridge Public Health Series, and originally delivered as the Milroy Lectures in the same year, this book discusses the health benefits and disadvantages of canned foods. The use of canned goods was greatly extended during World War One, demonstrating the usefulness of canned food to people living in areas of high population density, and Savage discusses the basic principles of canning as well as the possibility of food poisoning arising from improper food preservation. This book will be of value to anyone with an interest in the history of public health and the history of food preservation. Full Product DetailsAuthor: William G. SavagePublisher: Cambridge University Press Imprint: Cambridge University Press Dimensions: Width: 14.00cm , Height: 0.90cm , Length: 21.60cm Weight: 0.210kg ISBN: 9781107494848ISBN 10: 1107494842 Pages: 156 Publication Date: 02 April 2015 Audience: College/higher education , Postgraduate, Research & Scholarly Format: Paperback Publisher's Status: Active Availability: Manufactured on demand  We will order this item for you from a manufactured on demand supplier. Table of Contents1. Short historical account of the canning industry; 2. The bacteriology of canned foods; 3. Direct relationship to disease conditions; Appendix I. Notes on the principles involved in the processing of canned foods; Appendix II. Report upon laboratory methods for the examination of canned foods - procedure suggested for examination of canned foods in the laboratory; Selected bibliography; Index.ReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |
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