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This is a unique contribution to the literature on food control. It provides not only a discussion of the public health aspects of control measures but also a discussion of the nutritional significance of different phases of food technology. Each class of products is discussed from the points of view of technology, relation to public health and problems of regulatory control. The author, who is now editor of the Journal of Milk Technology, has had extensive experience in the subject matter covered by the book. The manual contains information about many new products that have been but recently placed on the market. It is a readable book that will be indispensable for all regulatory officers, food technologists and students of the food industry.
Food Control: Its Public Health Aspects. A Manual for Regulatory Officers, Food Technologists, and Students of the Food Industry. JAMA. 1940;114(11):1011. doi:https://doi.org/10.1001/jama.1940.02810110077036
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