Abstract
THE name of Dr. A. L. Winton is well known to food technologists for his editing of Leach's “Food Inspection and Analysis” and for his collaboration with Hanausek in “The Microscopy of Technical Products” and with Moeller in “The Microscopy of Vegetable Foods”. In this, the first of three entirely new volumes, he has joined with Dr. K. B. Winton, and the work will not in any way replace the earlier books, though it extends and amplifies them; its emphasis is on description, classification, and identification, rather than on the technique of analysis, inspection, or microscopy. It will evidently be considerably larger than the earlier books of which Dr. Winton has been editor or joint author, and, judging by Part I, will form a most comprehensive and well illustrated book of reference.
The Structure and Composition of Foods.
Dr.
Andrew L.
Winton
Dr.
Kate Barber
Winton
By. Vol. I: Cereals, Starch, Oil Seeds, Nuts, Oils, Forage Plants. Pp. xiv + 710. (New York: John Wiley and Sons, Inc.; London: Chapman and Hall, Ltd., 1932.) 53s. net.
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B., A. Chemistry. Nature 131, 316 (1933). https://doi.org/10.1038/131316e0
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DOI: https://doi.org/10.1038/131316e0