Canned Foods: In Relation to Health

First 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.
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An aparitie	2015
Autor	William G. Savage
Dimensiuni	14 x 0.9 x 21.6 cm
Editura	Cambridge University Press
Format	Paperback
ISBN	9781107494848
Limba	Engleza
Nr pag	156