The Source, Chemistry and Use of Food Products

The hardcover binding shows signs of wear, particularly at the corners and edges, but remains intact and functional. The spine and covers have some fading, and the pages are slightly yellowed with age, yet free from significant markings or inscriptions. No dust jacket is present. Overall, the book is in good condition for its age, with a robust binding and clean interior.

"The Source, Chemistry and Use of Food Products" by E. H. S. Bailey, Ph.D., was published by P. Blakiston's Son & Co. in Philadelphia. This edition, reprinted with additions and corrections in March 1916, offers a detailed exploration of food chemistry, featuring 75 illustrations. E. H. S. Bailey, a professor of chemistry and director of chemical laboratories at the University of Kansas, provides authoritative insights into the chemical properties and applications of food products. This reprint distinguishes itself by incorporating updates and corrections from earlier versions, making it a valuable resource for those interested in early 20th-century food science. The book is bound in a sturdy hardcover, typical of publications from this era, and is in good condition, showing some wear consistent with its age. This edition is a significant find for collectors of historical scientific literature or those with a specific interest in the evolution of food chemistry.