Chemicals in your food
Subtitle: and in farm produce: their harmful effects.
Publisher: Emerson Books
Published: 1961
Place of publication: New York
Language: eng
Number of pages: 192
Subjects: Food contamination
Description: Chemicals in Your Food is a comprehensive discussion, chiefly from the point of view of their long-term effect on health, of those chemicals which, as a result of present-day methods of agriculture, preservation, and processing, are now present in food-- such as preservatives and emulsifiers; artificial colors; flour improvers; agricultural hormones, antibiotics, pesticides, and arsenical sprays that affect eggs, milk, meat, poultry, vegetables, fruit, and wheat.
Notes: Includes bibliography.