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The first edition of this comprehensive work consisted of two volumes, but, because of the great progress made in food technology and chemistry since its appearance in 1944, the current edition has had to be expanded to three volumes. These present a complete description of the technical aspects of foods, their sources, composition, processing, and the related body physiol
The Chemistry and Technology of Food and Food Products. JAMA. 1951;147(4):357. doi:10.1001/jama.1951.03670210069043