Abstract
The following is a considerably shortened, version of the paper delivered to the Scottish Section at Glasgow on January 16th, 1951. The material dealing with the aspects already covered by the author's paper in the Society's Journal, January 1951, Vol. 4, No. 2, has been omitted from this version and the two papers should be read together. The analytical reports kindly supplied, by Mr. Stewart, Senior Food Inspector of the Corporation of Glasgow, have been included as an addendum on account of their great interest.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
