Abstract
When the United States began to change from a rural society to an urban one, food science was nonexistent, microbiology was in its infancy, and little was known about the chemistry of foods. Workers in the food business were trained in the need for sanitation. The adulteration of food was common.
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© 1989 Van Nostrand Reinhold
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Banwart, G.J. (1989). Regulations and Standards. In: Basic Food Microbiology. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-6453-5_13
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DOI: https://doi.org/10.1007/978-1-4684-6453-5_13
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