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 -