The Structure and Composition of Foods
Abstract
The present book completes this notable series of four volumes on foods. It includes four parts, or sections, on sugar, syrup and other saccharine products, on so-called alkaloidal products, on spices and extracts and other flavoring materials, and on leavening agents such as yeast and baking powders. There is also a chapter of addenda to volumes II and III of the series. It is in the sections on food adjuncts particularly that the value of the authors' method of presentation is...