Handbook of Foods and Nutrition

Contents: The essential nutrients/D.M. Hegsted. 2. Cereals and cereals products/B.M. Dirks. 3. Vegetable fats and oils/E.W. Eckey. 4. Dairy products/Byron H. Webb. 5. Poultry products/H. Lineweaver and A. Klose. 6. Animal products/H.R. Kraybill. 7. Sea food/H.L.A. Tarr. 8. Effect of canning and dehydration on the nutritive values of foods/L.E. Clifcorn and G.T. Peterson. 9. Food spoilage and deterioration/Harry E. Goresline. 10. Food quality and quality control/A. Kramer. 11. Food preservation/Carl R. Fellers. 12. Chemicals in foods/Charls N. Frey. 13. Food engineering/J.H. Nair. 14. Food packaging/C. Olin Ball. 15. Disposal of food plants wastes/N.H. Sanborn.