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This widely used textbook contains much additional material in the new edition, but it remains a book of essentials for students and beginners rather than a handbook for experts. There is no discussion of methods of analysis for calcium, iron or iodine. There is no description of methods for the determination of lead in foods. Vitamins, several of which now can be determined with reasonable accuracy by biochemical and physical methods, are not even mentioned. The material contained in the book is basic, however, and it is presented systematically and clearly.
Food Analysis: Typical Methods and the Interpretation of Results. JAMA. 1941;117(15):1306. doi:10.1001/jama.1941.02820410084053