Abstract
HALF of this volume is concerned with unit operations and processes (describing generally the methods and equipment involved in the preparation of foods), food supervision by government agencies, sanitary and quality control, food machines, plant sanitation, control of insects and rodents, dehydration, food preservation by temperature control and by micro-organisms, canning, chemical preservatives and packaging. The other half deals with production and covers the milling of cereals, bread and bakery products, sugars, chocolate, fruit juices, milk and milk products, meats, oils and fats, beverages and industrial waters. The Chemistry and Technology of Food and Food Products Prepared by a Group of Specialists under the Editorship of Dr. Morris B. Jacobs. Vol. 2. Pp. xx + 890. (New York: Interscience Publishers, Inc., 1944.) 10.50 dollars.
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