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The present book completes this notable series of four volumes on foods. It includes four parts, or sections, on sugar, syrup and other saccharine products, on so-called alkaloidal products, on spices and extracts and other flavoring materials, and on leavening agents such as yeast and baking powders. There is also a chapter of addenda to volumes II and III of the series. It is in the sections on food adjuncts particularly that the value of the authors' method of presentation is apparent. There is presented not only the usual description of chemical composition but also a discussion of each subject from the botanic point of view, illustrated by numerous excellent drawings of cell structures. Many of the spices can be better identified by determination of the morphologic characteristics of material under examination than by chemical analysis. Although the botanic method of description and classification has been emphasized, the chemical presentation
The Structure and Composition of Foods. JAMA. 1939;113(16):1512. doi:10.1001/jama.1939.02800410062028
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