Food Products 



By henry C. SHERMAN 



Professor of Food Chemistry in Columbia University 



Illusirated, cloth, i2tno, 59^ pcgis-, $2.2^ 



A comprehensive, descriptive text-book on the 

 general subject of foods. The first and second 

 chapters deal with the principal constituents and 

 functions of food and with food legislation ; then 

 follow chapters on : Milk ; Cheese and Other Milk 

 Products ; Eggs, Meats and Meat Products ; Poultry, 

 Fish and Shellfish ; (xrain Products ; Vegetables, 

 Fruits and Nuts ; Edible Fats and Oils ; Sugar, Mo- 

 lasses, Sirups and Confectionery ; and Food Ad- 

 juncts. The plan of the book makes it easy for the 

 teacher to follow a different order of topics if de- 

 sired. 



" Admirable." — Science. 



" A really excellent text-book." 



— Educational Review. 



" A valuable contribution to the literature of foods 

 as well as a scientific presentation of many new facts 

 regarding food values." — Insurance. 



" A scientific study of great value." 



— New York Times. 



THE MACMILLAN COMPANY 



Publishers 64-66 Fifth Avenue New York 



