British Food Journal Volume 69 Issue 3 1967

Abstract

“It is generally accepted that the food industry must be scientifically based to cope with the problems, particularly of public health, which arise as new processes of growing, manufacturing, packaging and preserving food depart even further from traditional ways.”

Citation

(1967), "British Food Journal Volume 69 Issue 3 1967", British Food Journal, Vol. 69 No. 3, pp. 67-96. https://doi.org/10.1108/eb011657