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This is the first of two volumes devoted primarily to a complete description of the technical aspects of foods, their sources, composition, processing and also the related body physiology. Each chapter has been prepared by a specialist in the field; altogether forty-one individuals collaborated in the work, with the whole edited by one well versed in the broad subject of food control. Two of the six sections of this treatise on foods comprise volume 1. The first deals with fundamental food chemistry and body processes related to foods. The chemical discussion of the basic food constituents is extensive and well done. The physiologic coverage is less complete, but this subject may be considered of secondary interest in this book. Use of the term "vitagen," referring to the so-called essential fractions of the basic food constituents, is of dubious value. The brief mention of disease conditions resulting from lack of food
The Chemistry and Technology of Food and Food Products. JAMA. 1944;126(11):734. doi:10.1001/jama.1944.02850460064028
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