Food Products

"Food Products" by Henry C. Sherman is an authoritative and comprehensive examination of the chemical composition, nutritional value, and production processes of various food groups. Written by one of the pioneering figures in nutritional science, this work offers a detailed analysis of essential foodstuffs, including dairy, eggs, meat, cereals, fruits, and vegetables. Sherman bridges the gap between agricultural production and nutritional chemistry, providing readers with a systematic understanding of how food is processed and its subsequent impact on human health.

The book covers the economic aspects of food supply, the principles of food sanitation, and the regulatory frameworks of the early 20th century. It serves as an essential reference for understanding the evolution of food science, offering meticulous data on calorie counts, mineral content, and vitamins. "Food Products" remains a foundational text for students of home economics, chemistry, and dietetics, reflecting a period of significant advancement in the scientific study of the human diet and the development of modern nutritional standards.

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you may see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.

This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.

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