Prepared by group of specialists under editorship of Morris B. Jacobs, Ph.D., Adjunct Professor of Chemical Engineering, Polytechnic Institute of Brooklyn, New York. Second edition. Cloth. $15. Pp. 835-1769, with illustrations. Interscience Publishers, Inc., 250 Fifth Ave., New York 1; 2a Southampton Row, London, W.C.1, 1951.
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This book describes particular food groups, such as dairy products, meat products, cereals, bakery products, confections, spices, and condiments. Their history, statistics, definitions, standards, composition, and chemistry are discussed in some detail. There is a very liberal use of references; for instance, the chapter on fruits and nuts contains 783 footnotes and a selected bibliography of 14 excellent basic works on this subject. While the average physician may not find this volume of much practical value, the nutritionist, dietitian, and student will certainly not want to be without it.
The Chemistry and Technology of Food and Food Products in Three Volumes. Volume II. JAMA. 1952;148(6):499. doi:10.1001/jama.1952.02930060081035