Handbook of Food Manufacture - F. Fiene
CONTENTS - PREFACE - I. MILK AND MILK PRODUCTS - II. CACAO, CHOCOLATE PRODUCTS, COFFEE, AND TEA - III. CANNED FRUITS, VEGETABLES, SOUPS, AND DRIED FRUIT - IV. FOUNTAIN SUPPLIES, CRUSHED FRUITS, FLAVOR COMPOUNDS, FOOD COLORS, BEVERAGE PREPARATIONS - V. GELATIN AND PUDDING DESSERTS - VI. BAKERY PRODUCTS, FOOD SPECIALTIES AND PREPARED CAKE FLOURS - VII. BAKERS' PIE FILLINGS - VIII. BAKING POWDERS - IX. MAYONNAISE, SAUCES AND CONDIMENTS - X. ANALYSES AND TESTS - APPENDIX - WEIGHTS AND MEASURES -
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