Food Products

CONTENTS -
FOREWORD - I. BASIC FOOD INGREDIENTS - II. MILK AND MILK PRODUCTS - III. CONFECTIONARY, COCOA, COFFEE AND TEA - IV. DESSERT POWDERS AND PUDDINGS - V. SAUCES, DRESSINGS AND PICKLES - VI. FISH, FRIED FOODS, HEALTH FOOD, NUTS, BREAD, SOY PRODUCTS, BAKIKG POWDER - VII. PIE FILLINGS AND PIES - VlII. COOKIES, DOUGHNUTS AND CAKES - IX. FLAVORS, SYRUPS AND BEVERAGES - X. FRUITS AND VEGETABLES - XI. CANNED GOODS - XII. JELLIES AND PRESERVES - XIII. PLANT SANITATION AND SANITARY FOOD CONTROL - XIV. COMPOSITION OF FOODS AND PREVENTION OF CAKING - XV. PRESERVATION OF FOODS BY DEHYDRATION AND FREEZING - WEIGHTS AND MEASURES -CHEMICAL GLOSSARY - ABBREVIATIONS - BIBLIOGRAPHY - INDEX -