Food Inspection and Analysis: For the Use of Public Analysts, Health Officers, Sanitary Chemists, and Food Economists

Abstract

IT is now some sixteen years since this work was first issued, and in the interval it has become favourably known in this country to analysts and others concerned with securing the purity of foodstuffs. In its general plan the book remains much as it was when the first edition was reviewed in these columns (NATURE, vol. lxxi., p. 50, November 17, 1904), though naturally there have been many additions and amendments. The author and reviser have brought between two covers some essential information upon almost every subject with which, in the exercise of his profession, the food analyst is likely to be concerned—from the “cutting up” of beef and mutton to the equipment of a laboratory, and from the taking of a photomicrograph to the use of a hydrogen electrode. The more he employs the book, the more the reader will be confirmed in the impression that the literature of the subject has been well searched and judiciously abstracted for him.

Food Inspection and Analysis: For the Use of Public Analysts, Health Officers, Sanitary Chemists, and Food Economists.

By Albert E. Leach. Revised and enlarged by Dr. Andrew L. Winton. Fourth edition. Pp. xix + 1090 + xli plates. (New York: John Wiley and Sons, Inc.; London: Chapman and Hall, Ltd., 1920.) Price 45s. net.