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American Journal of Public Health, Vol. 10, Issue 4 324-326, Copyright © 1920 by American Public Health Association

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WHAT SHOULD BE THE BASIS OF THE CONTROL OF DEHYDRATED FOODS?

Samuel C. Prescott

Since the War gave impetus to the preparation of dried or dehydrated fruits and vegetables, proper standards for inspection become necessary. Such standards are set forth by Professor Prescott. Dehydrated vegetables supply the same roughage values, the same fuel values and the same salts that fresh ones furnish, and their use is to be encouraged.






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Copyright © 1920 by the American Public Health Association