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This book describes particular food groups, such as dairy products, meat products, cereals, bakery products, confections, spices, and condiments. Their history, statistics, definitions, standards, composition, and chemistry are discussed in some detail. There is a very liberal use of references; for instance, the chapter on fruits and nuts contains 783 footnotes and a selected bibliography of 14 excellent basic works on this subject. While the average physician may not find this volume of much practical value, the nutritionist, dietitian, and student will certainly not want to be without it.
The Chemistry and Technology of Food and Food Products in Three Volumes. Volume II. JAMA. 1952;148(6):499. doi:10.1001/jama.1952.02930060081035