By R. A. McCance and E. M. Widdowson. Price, $2.50. Pp. 150, with no illustrations. New York: Chemical Publishing Company, Inc., 1940.
This article is only available in the PDF format. Download the PDF to view the article, as well as its associated figures and tables.
This book contains exhaustive studies not only on fresh but on cooked foods, the recipes for cooking being given. The results of this work vary in some details from those of former examinations. The whole forms an extremely valuable reference book.
The Chemical Composition of Foods.. Am J Dis Child. 1940;60(5):1236. doi:10.1001/archpedi.1940.02000050220031