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The chemistry and technology of food and food products volume I

— Jacobs, Morris B - Nama Orang;

"The Chemistry and Technology of Food and Food Products" by Morris B. Jacobs is a comprehensive two-volume work that delves into the technical aspects of foods, including their sources, composition, processing, and related physiological processes. Volume I is organized into six sections, with the first two sections comprising this volume. The initial section focuses on fundamental food chemistry and body processes related to foods, providing an extensive discussion on the chemical constituents of basic foods. The second section covers various food products, including milk, cream, dairy products, fruits, and nuts. Each chapter is authored by a specialist in the respective field, contributing to a detailed and authoritative resource on food chemistry and technology.

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