Fatty Foods, Their Practical Examination: A Handbook For The Use Of Analytical And Technical Chemists (1913)

By E Richards Bolton

Book Overview

""Fatty Foods, Their Practical Examination: A Handbook For The Use Of Analytical And Technical Chemists"" is a book written by Edward Richards Bolton in 1913. It is a comprehensive guide for chemists and technicians who work with fatty foods. The book covers various topics related to the examination and analysis of fatty foods, including the chemical composition of fats, the properties of fatty acids, and the detection of adulterants in fats and oils. It also provides detailed instructions on how to perform various analytical tests, such as saponification, acid value determination, and iodine value determination. The book is written in a clear and concise style, making it easy to understand and follow. It is an essential resource for anyone working in the field of food chemistry or food technology.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.

• Format: Paperback
• Language: English
• ISBN: 116464419X
• ISBN13: 9781164644194
• Release Date: September 2010
• Publisher: Kessinger Publishing
• Length: 410 Pages
• Weight: 1.20 lbs.
• Dimensions: 0.8" x 6.0" x 9.0"