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The Chemistry of Foods
Paperback
Technology & EngineeringChemistryGeneral Science
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ISBN13: 9781023690829
Publisher: Hutson Street Press
Published: May 22 2025
Pages: 214
Weight: 0.67
Height: 0.45 Width: 6.14 Depth: 9.21
Language: English
The Chemistry of Foods, Volume 2: With Microscopic Illustrations by James Bell offers a detailed exploration of the chemical composition of various foods, enhanced by microscopic analysis. Published in 1883, this volume provides a comprehensive look at food science during the late 19th century. Bellâ€(TM)s work combines chemical analysis with visual evidence through microscopic illustrations, offering readers a unique perspective on the structure and composition of foods. This book is valuable for historians of science, food chemists, and anyone interested in the scientific understanding of food in the Victorian era. It offers insights into historical scientific methods and the evolving understanding of food chemistry.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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