British Food Journal Volume 28 Issue 12 1926

Abstract

In recent years water has been the chief extraneous matter found in adulterated lard, but the results of the examination of the 2,918 samples (eight adulterated) reported upon during 1925, show cases of adulteration by substituting or adding vegetable oils and fats.

Citation

(1926), "British Food Journal Volume 28 Issue 12 1926", British Food Journal, Vol. 28 No. 12, pp. 111-120. https://doi.org/10.1108/eb011181