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"Foods and Their Adulteration" by Harvey W. Wiley is a comprehensive manual that explores the origin, manufacture, and composition of food products. The book covers topics such as the contamination of waters, beverages, fermented beverages, distilled liquors, and temperance drinks. It delves into the adulteration of foods, food standards, and national food laws and regulations, providing detailed information on common food products, their natural conditions, and usual adulterations. Aimed at consumers, manufacturers, scientists, and general readers, the manual offers insights into the nature of food products in the market.
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