Abstract
THE manual of Drs. Roux and Muttelet on the analysis of foodstuffs of which sugar is an important constituent is naturally of somewhat restricted interest. The first part deals with the general optical and chemical methods of determining sugars and various other substances, such as dyes and antiseptics, used in confectionery. In the second part these methods are applied to the examination of commercial products such as honey, sugar, syrups, and preserves. The French laws and, regulations dealing with the subject are given at. some length together with extracts from those of other countries.
Aliments Sucrés. Sucres—Miels—Sirops—Confitures—Sucreries—Sucs et Réglisse.
Dr.
E.
Roux
Dr.
C.-F.
Muttelet
Par. Pp. vi + 474. Paris and Liége: Ch. Béranger, 1914. Price 12 francs.
Article PDF
Rights and permissions
About this article
Cite this article
Aliments Sucrés Sucres—Miels—Sirops—Confitures—Sucreries—Sucs et Réglisse . Nature 105, 641 (1920). https://doi.org/10.1038/105641b0
Issue Date:
DOI: https://doi.org/10.1038/105641b0