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FOOD PRODUCTS

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BY

HENRY C. SHERMAN, Ph.D., Sc.D.

PROFESSOR OF FOOD CHEMISTRY

COLUMBIA UNIVERSITY

SECOND EDITION

REVISED AND ENLARGED

New York

THE MACMILLAN COMPANY

1924

All rights reserved

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PREFACE TO FIRST EDITION

Both food legislation and the scientific investigation of certain important aspects of the composition and value of food have undergone an exceptionally rapid development during the past few years. In this volume it is sought to incorporate in the subject matter of a general study of foods the results of these recent advances which heretofore have been too widely scattered to be readily accessible.

The general plan is to devote a chapter to each important type of food covering (1) an account of its production and preparation for market with such brief statistical data as will indicate the relative economic importance of the industry, (2) the proximate composition and general food value, (3) questions of sanitation, inspection, and standards of purity, (4) special characteristics of composition, digestibility, nutritive value, and place in the diet. The study of milk affords opportunity for the correlation of all these aspects and may therefore serve to set standards for the study of the other types of food. Since a detailed discussion of each aspect under every article of food would have made the present volume too large for its main purpose, it has seemed best to distribute the emphasis differently in different chapters according to the nature of the food and the state of development of the industry. Lists of references appended to the different chapters will facilitate the extension of the work covered by the text along either chemical, economic, sanitary, or nutritional lines.

To add to the usefulness of the book for reference the tables of composition of foods have been made as complete as is prac

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