The Chemistry and Technology of Food and Food Products

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DR. MORRIS B. JACOBS, with the aid of forty-one expert collaborators, has set out to write a text-book in two volumes covering the whole field of food science and technology—a difficult if not an impossible task. Volume 1 is in two parts and contains 900 pages of subject-matter. Part 1 occupies 390 pages and is concerned with fundamentals—the physical chemistry of foods, the carbohydrates, lipoids, amino-acids and proteins, enzymes, vitamins and minerals, colouring matters, food spoilage and poisoning. All the sections are well written and largely up to date, and no doubt there are few research workers who would not profit by reading them. At the same time, many will feel that it is rather an unnecessarily heavy and rich hors-d'œuvre for the massive courses that follow.

The Chemistry and Technology of Food and Food Products

Prepared by a Group of Specialists under the editorship of Dr. Morris B. Jacobs. Vol. 1. Pp. xvi + 952. (New York: Interscience Publishers, Inc., 1944.) 10.50 dollars.

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