Abstract
The Chemistry and Technology of Food and Food Products Second Completely Revised and Augmented Edition. Prepared by a Group of Specialists under the Editorship of Dr. Morris B. Jacobs. Vol. 1, pp. xxv + 832; Vol. 2, pp. xxvi + 833–1770; Vol. 3, pp. xxx + 1771–2580. (New York: Interscience Publishers, Inc.; London: Interscience Publishers, Ltd., 1951.) Vol. 1, 12 dollars; Vols. 2 and 3, 15 dollars each.
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