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British Food Journal Volume 7 Issue 3 1905

British Food Journal

ISSN: 0007-070X

Publication date: 1 March 1905

Abstract

The first series of colours experimented upon was the high‐grade Kohnstamm colours, which have been physiologically tested and prepared especially for use in colouring food products. The results recorded below are not the results of a single determination, but the experiments were repeated until we were satisfied, working with the chemicals we used, and by the methods employed, that the results were uniform and reliable. The results with the Kohnstamm dyes are as follows : —

Citation

(1905), "British Food Journal Volume 7 Issue 3 1905", British Food Journal, Vol. 7 No. 3, pp. 45-66. https://doi.org/10.1108/eb010921

Publisher

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MCB UP Ltd

Copyright © 1905, MCB UP Limited