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ARTICLE |

Critical Studies in the Legal Chemistry of Foods for Chemists, Food Inspection Officials and Manufacturers and Dealers in Food Products.

JAMA. 1931;96(12):974. doi:10.1001/jama.1931.02720380062042.
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ABSTRACT

This is largely a compilation of information on the legal aspects of the chemistry of some of the important classes of foods. The articles have been previously published by the author in various technical and trade journals. The book is written in simple language understandable to the intelligent layman. The significance of compiled chemical facts and data for foods with respect to food laws, regulations and standards is considered. Analytic data little known to the average chemist and layman are drawn from various chemical journals, federal, state and Canadian food inspection reports, and reports of the U. S. Bureau of Chemistry and the Connecticut State Experiment Station. Chapters are devoted to the legal chemistry of fruits and fruit products, vinegars, interpretation of a vinegar analysis, legal chemistry of some condimental sauces, edible oils, cacao products, spices and maple products. The appendix furnishes some miscellaneous information on standards and definitions for

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The American Medical Association is accredited by the Accreditation Council for Continuing Medical Education to provide continuing medical education for physicians. The AMA designates this journal-based CME activity for a maximum of 1 AMA PRA Category 1 CreditTM per course. Physicians should claim only the credit commensurate with the extent of their participation in the activity. Physicians who complete the CME course and score at least 80% correct on the quiz are eligible for AMA PRA Category 1 CreditTM.
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