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January 16, 1915

Food Products.

JAMA. 1915;LXIV(3):268. doi:10.1001/jama.1915.02570290080033

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This book is a compilation of a well-arranged mass of data concerning what we eat, together with recent scientific investigation and food legislation. After an elementary consideration of the chief constituents of foods, there is a chapter on the principles of food legislation, which embodies study of the food and drugs act, as well as state and municipal control. Following this, beginning with milk, chapters are devoted to various types of foods. The discussions are practical, timely and interesting. Especially important is the author's analysis of the duties of milk commissioners and milk inspectors. The holding method of pasteurization is commended highly, and the "flash" method is condemned. Following the chapter on milk—and the same plan is followed for other subjects—is a list of references to approved literature on the subject, including articles that have appeared in the current volumes of good American publications. There are numerous tables which give

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