Nature 161, 293-294 (28 February 1948) | doi:10.1038/161293a0

Modern Cereal Chemistry

A. L. BACHARACH

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IT were a work of sheer supererogation to recommend “Kent-Jones and Amos” to cereal chemists or to any of those concerned with the technical side of the milling and baking industries. They will all have this new (fourth) edition, if not on their shelves then certainly on order-on loan ! Indeed, there is much to be said for the definition of cereal chemist as “a graduate in chemistry whose work makes it essential for him to possess Kent-Jones and Amos and to consult it at least once a day!” To avoid gilding the lily or piling Pelion on Ossa or whatever may be the appropriate metaphor, I propose as a non-cereal chemist to consider in this review how far “Modern Cereal Chemistry” may be of value as a permanent companion of chemists practising in other branches of the food and allied industries. To do this it will be simplest to take a look at each chapter or group of chapters separately.