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This volume contains the four concluding sections of this treatise on food and food processing and is concerned entirely with the technology of processing. Such matters as conveying of foods in various forms and their storage are considered. Discussion is given to the principles of methods used in preparing food for storage. In later sections the more detailed technical procedures and problems of preservation are taken up. Standards of quality which must be met to pass federal, state and municipal requirements are outlined and references given to detailed description of federal standards adopted up to February 1943. Much information is given on the measures used to maintain sanitary control. The important and informative last section describes the production of all substantial types of processed and natural foods, with inclusion of many pictures. Facts and figures on the methods of preparation of alcoholic beverages and their chemical composition are found here.
The Chemistry and Technology of Food and Food Products. JAMA. 1945;128(9):695. doi:10.1001/jama.1945.02860260069035
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