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American Journal of Public Health (New York, N.Y. : 1912) logoLink to American Journal of Public Health (New York, N.Y. : 1912)
. 1920 Apr;10(4):324–326. doi: 10.2105/ajph.10.4.324

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

Samuel C Prescott
PMCID: PMC1362815  PMID: 18010286

Abstract

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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Articles from American Journal of Public Health (New York, N.Y. : 1912) are provided here courtesy of American Public Health Association

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