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Chemistry of food and nutrition,

Author: Henry C Sherman
Publisher: New York, The Macmillan Company, 1911.
Edition/Format:   Print book : EnglishView all editions and formats
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Additional Physical Format: Online version:
Sherman, Henry C. (Henry Clapp), b. 1875.
Chemistry of food and nutrition.
New York, The Macmillan company, 1911
(OCoLC)568657371
Document Type: Book
All Authors / Contributors: Henry C Sherman
OCLC Number: 1750517
Description: viii pages, 1 leaf, 355 pages illustrations
Contents: Introduction --
The organic foodstuffs --
The general compositions of foods and action of ferments --
The course of the food through the digestive tract --
The fate of the foodstuffs in metabolism --
The fuel value of food and the energy requirement of the body --
Conditions affecting the total food requirement --
Protein metabolism and the protein requirement --
Food habits and dietary standards --
Iron in food and its functions in nutrition --
Inorganic foodstuffs and the mineral metabolism --
Criteria of nutritive value and economy of foods --
Appendix: Edible organic nutrients and fuel value of foods ; Ash constituents in percentage of edible portion --
Ash constituents in 100-calorie portions of food.
Responsibility: by Henry C. Sherman ...

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