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February 4, 1961

Food Chemistry

JAMA. 1961;175(5):423. doi:10.1001/jama.1961.03040050079035

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The increasing interest in the study of foods, their chemistry and physiology, is in part reflected by many new publications. Dr. Meyer's presentation is aimed at covering the highlights of food chemistry, bringing together the organic chemistry, analytical chemistry, and physical chemistry associated with food products and their components. It is obvious that in 364 pages it is impossible to do more than present basic facts and highlights. Dr. Meyer has presented many data through tables taken from other reference books in the specific fields, plus illustrations, chemical structures, and schematic presentations. In the opening statement by the publisher, there is a suggestion that this book is the only complete work on the subject in the English language. While this may be true in the sense of a basic general textbook, there are publications running to 2 or 3 volumes which also cover the area of food chemistry and food

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