TY - JOUR
AB - 
        This edition constitutes a complete rewriting of this well known book, furnishing subject matter for a broad general study of foods and the chief types of food products. The first and second chapters treat of the principal constituents and functions of foods and of the general aspects of food control. Chapters on each of the chief types of food follow. The last chapter treats of the best use of foods from the standpoint of nutrition and food economics. The production, preparation for market, statistical data, storage methods, questions of sanitation, inspection and standards of purity, general composition, mineral and vitamin content, digestibility, nutritive value and place in the diet are considered for each type of food. Lists of suggested readings are appended to each chapter. The appendix includes the Food and Drugs Act, excerpts from rules and regulations for its enforcement, the meat inspection law, excerpts from meat inspection regulations,
      
TI - Food Products
JO - JAMA
DO - 10.1001/jama.1934.02750120068035
DA - 1934-03-24
UR - https://www.deepdyve.com/lp/american-medical-association/food-products-0C01iQLWDf
SP - 956
EP - 956
VL - 102
IS - 12
DP - DeepDyve
ER -