Prepared by a Group of Specialists Under the Editorship of Morris B. Jacobs, Ph.D., Senior Chemist, Department of Health, City of New York. Volume II. Cloth. Price $10.50; $19 per set of two volumes. Pp. 890, with 166 illustrations. New York: Interscience Publishers, Inc., 1944.
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This is the second of two volumes in which forty-one scientists have collaborated to present an authoritative work on food. Food technologists, chemists, biochemists, bacteriologists, sanitary engineers and others have each written on the phase of food chemistry and technology which he was best qualified to discuss. Volume I contains parts 1 and 2, covering fundamental information about food, as well as its history, standards, composition and place in nutrition.
This volume, containing the remaining four parts, covers the technologic problems of foods. Theoretic and practical food processing, equipment and materials are discussed in part 3. How government agencies (national, state and local) function in protecting health and preventing fraudulent and unfair practices as well as promoting industry and trade is explained.
Quality and sanitary control through food grading is covered in some hundred and fifteen pages of part 4. Food equipment, its care and sanitation is also presented.
The Chemistry and Technology of Food and Food Products.. Am J Dis Child. 1946;71(5):568-569. doi:10.1001/archpedi.1946.02020280113012