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Pearson's Composition and Analysis of Foods, 9th ed.

PEARSON'S COMPOSITION and ANALYSIS of FOODS by Ronald S Kirk and Ronald Sawyer. 9th edition. 708 pages with index. Price: 59.00 [pounds]. (UK: Longman Scientific and Technical)

This well known text started life as long ago as 1926 under the title Chemical Analysis of Foods and in that long period of years has been edited and written by a distinguished series of authors including H E Cox, David Pearson and Harold Egan. In fact, one issue became so well known that the author's name has now been incorporated in the book's title.

This unique compilation of reference information on food legislation, composition and analysis has been fully revised and updated. To fit in with modern requirements, a new appendix giving nutritional composition data has been added. As readers or users will know, this text covers both the basic text and the more complex instrumental techniques, and includes information on both national and international legislation. Although a lot of changes have been made, this book has retained its essentially practical emphasis, allowing its use on a day-to-day basis

Whilst the book carries thirteen appendices, the main sections are entitled; Introduction, legislation, standards and nutrition; General chemical methods; General instrumental methods; Food additives; Contaminants; Sugars and preserves; Fruit and vegetable products; Cereals and flour; Starch products - baking powders, eggs, salad cream; Beverages and chocolate; Herbs and spices, salt; Fermentation products; Flesh foods; Dairy products - 1; Dairy products - 2; and Oil and fats. The various appendices are: Organisations which issue standard analytical methods for food commodities; Codex Standards; EC Directives and Regulations; Food composition and labelling - UK Reports and Regulations; Food additives and contaminants - UK Reports and Regulations; UK Codes of Practice; Food Surveillance Papers; Serial numbers of permitted food additives; Atomic weights; Titrimetric analysis data, indicators; Freezing mixtures, humidities of salt solutions, sieve sizes, The SI system of units, equivalents, and Composition of foods.

For anyone with an interest in food analysis, this text is almost a 'must' and will certainly bring back memories for many of our readers.
COPYRIGHT 1992 Food Trade Press Ltd.
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Copyright 1992 Gale, Cengage Learning. All rights reserved.

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Publication:Food Trade Review
Article Type:Book Review
Date:Apr 1, 1992
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