To read the full version of this content please select one of the options below:

British Food Journal Volume 27 Issue 3 1925

British Food Journal

ISSN: 0007-070X

Publication date: 1 March 1925

Abstract

Whatever views may be held with regard to the question of the total prohibition or otherwise of chemical preservatives in foods, there can be little doubt that the broad theory underlying the recommendations of the Departmental Committee is perfectly, sound and consonant with the best interests of the public and the honest manufacturer. The use of chemical preservatives of any kind is undesirable, and if permitted at all, such preservatives should be restricted to substances which are not foreign to the human body. Referring to the various articles and letters which have recently appeared in The Times, Professor F. Gowland Hopkins, D.Sc., F.R.S., F.I.C., observes:—

Citation

(1925), "British Food Journal Volume 27 Issue 3 1925", British Food Journal, Vol. 27 No. 3, pp. 21-30. https://doi.org/10.1108/eb011160

Publisher

:

MCB UP Ltd

Copyright © 1925, MCB UP Limited