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Filed under: Food adulteration and inspection
Filed under: Food adulteration and inspection -- Government policy -- United States
Filed under: Food contamination -- Periodicals
Filed under: Food adulteration and inspection -- Technological innovations -- United StatesFiled under: Food adulteration and inspection -- United States
Filed under: Food contamination -- United States
Filed under: Pesticide residues in food -- United StatesFiled under: Meat inspection -- United States
Filed under: Wine adulteration -- Portugal -- Porto (District)Filed under: Food contamination
Filed under: Antibiotic residues -- Health aspectsFiled under: Infant formulas -- ContaminationFiled under: Food of animal origin -- ContaminationFiled under: Pesticide residues in foodFiled under: Radioactive contamination of foodFiled under: Veterinary drug residuesFiled under: Food spoilage
Filed under: Poultry -- Inspection -- Risk assessment
Items below (if any) are from related and broader terms.
Filed under: Chemistry, Technical
Filed under: Chemistry, Technical -- Periodicals
Filed under: Canning and preserving Complete Guide to Home Canning, by United States Department of Agriculture (PDF files at uga.edu) War Food: Practical and Economical Methods of Keeping Vegetables, Fruits and Meats (Boston and New York: Houghton Mifflin Co., 1917), by Amy L. Handy (page images at Wisconsin) Victory Gardens: Handbook of the Victory Garden Committee, War Services, Pennsylvania State Council of Defense (1944), by Warren Bryan Mack, Helen Marshall Eliason, and Pauline Beery Mack, contrib. by Edward Martin and Marion Margery Scranton (multiple formats at archive.org) The A.B.C. of Canning: Preserving, Drying, Smoking and Pickling of Foods (Chicago: Pub. for Culinary Arts Institute by Consolidated Book Publishers, c1942), ed. by Ruth Berolzheimer, illust. by Ruth Burgess and Carolyn W. Bowerman (page images at HathiTrust) Canned Fruit, Preserves and Jellies: Household Methods of Preparation (USDA Farmer's Bulletin #203; Washington: GPO, 1917), by Maria Parloa (Gutenberg text and illustrated HTML) Canned Fruit, Preserves and Jellies: Household Methods of Preparation (Chicago et al.: Saalfield Pub. Co., c1917), by Maria Parloa (page images at HathiTrust) The Preservation of Food: Home Canning (Toronto: Ontario Dept. of Agriculture, 1917), by Ethel Chapman Filed under: CeramicsFiled under: Corrosion and anti-corrosivesFiled under: Explosives Quantitative Understanding of Explosive Stimulus Transfer (NASA Contractor Report CR-2341; Washington: National Aeronautics and Space Administration, 1973), by Morry L. Schimmel (page images at HathiTrust) The Science of High Explosives (New York: Reinhold Pub. Corp.; London: Chapman and Hall, c1958), by Melvin A. Cook (page images at HathiTrust) Die Schiess- und Sprengstoffe (in German; Leipzig: J. A. Barth, 1919), by Alfred Stettbacher (page images at HathiTrust; US access only) A Handbook on Modern Explosives: Being a Practical Treatise on the Manufacture and Application of Dynamite, Gun-Cotton, Nitro-Glycerine, and Other Explosive Compounds, Including the Manufacture of Collodion-Cotton (London: C. Lockwood and Son, 1890), by M. Eissler (page images at HathiTrust) Nitro-Explosives: A Practical Treatise (second edition; London: Crosby Lockwood and Son, 1906), by P. Gerald Sanford (multiple formats at archive.org) Notices sur les Explosifs en Italie (translated into French; Milan: U. Hoepli, 1913), by Ettore Molinari and F. Quartieri (page images at HathiTrust; US access only)
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