British Food Journal Volume 14 Issue 12 1912

Abstract

The total number of samples analysed in 1911 was 103,221, an increase of 2,472 samples over the number for the previous year. The principal increases were the following: Milk, 2,954; flour, 405; bread, 291; and spirits, 255. The principal decreases occurred in lard, 973; cheese, 285; and margarine, 208.

Citation

(1912), "British Food Journal Volume 14 Issue 12 1912", British Food Journal, Vol. 14 No. 12, pp. 1-20. https://doi.org/10.1108/eb011014