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British Food Journal Volume 15 Issue 6 1913

British Food Journal

ISSN: 0007-070X

Article publication date: 1 June 1913

Abstract

Chemistry as an applied science suffers from the fact that its necessarily close connection with various branches of industry is ill defined and generally very unsatisfactory in character. One result of this is that those who have made chemistry their profession find themselves more often than not in the position of having to subordinate their professional instincts to the temporary exigencies of some particular branch of trade and to find their professional status called in question and criticised by those who are not in the profession itself and who have no right to criticise.

Citation

(1913), "British Food Journal Volume 15 Issue 6 1913", British Food Journal, Vol. 15 No. 6, pp. 101-120. https://doi.org/10.1108/eb011019

Publisher

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MCB UP Ltd

Copyright © 1913, MCB UP Limited