British Food Journal Volume 25 Issue 9 1923
Article publication date: 1 September 1923
It has been the custom for many years to preserve foodstuffs by drying, smoking, salting and pickling, and by the addition of sugar. The more modern methods include pasteurisation, sterilisation by heat or other means, refrigeration and the addition of chemical substances having an antiseptic action to a greater or less degree.
(1923), "British Food Journal Volume 25 Issue 9 1923", British Food Journal, Vol. 25 No. 9, pp. 81-90. https://doi.org/10.1108/eb011142
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