By Henry C. Sherman, Ph.D., Sc.D., Mitchill Professor of Chemistry, Columbia University, New York. Sixth edition. Cloth. Price, $3.25. Pp. 611, with 46 illustrations. New York: Macmillan Company, 1941.
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The numerous previous editions of this volume have had tremendous use. It is one of the best available books on the subject by a recognized leader in the field discussed. The author keeps it constantly abreast of current knowledge. The extensive bibliographies associated with the various chapters indicate the vast reading on which the work is based. Particularly important is the extensive section on thiamine. However, even here the author has failed to provide the information of the last six months, which makes obsolete many of the statements that seemed authentic in the summer of 1940. So many factors govern human nutrition that constant revisions occur in our points of view.
Chemistry of Food and Nutrition. JAMA. 1941;117(14):1220. doi:10.1001/jama.1941.02820400078039