Butter: Its Analysis And Adulterations (1877)

by Otto Hehner and Arthur Angell

Book Overview

Butter: Its Analysis And Adulterations is a book written by Otto Hehner and published in 1877. The book provides a comprehensive analysis of butter and its adulterations. It covers the chemical composition of butter, the various methods of analysis, and the detection of adulterants such as margarine, lard, and other fats. The author also discusses the legal regulations surrounding the production and sale of butter, as well as the methods used to preserve...

• Format: Paperback
• Language: English
• ISBN: 1163884057
• ISBN13: 9781163884058
• Release Date: September 2010
• Publisher: Kessinger Publishing
• Length: 94 Pages
• Weight: 0.30 lbs.
• Dimensions: 0.2" x 6.0" x 9.0"