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Article
November 30, 1946

The Chemical Composition of Foods

JAMA. 1946;132(13):820. doi:10.1001/jama.1946.02870480066036

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Abstract

New analytic data are in constant demand in the rapidly growing science of foods and nutrition. In order to provide investigators, particularly in Great Britain, with such material, analytic work has been sponsored by the council since 1925. In this book some new unpublished data have been added. Old data have been reappraised and revised or deleted as indicated by newer evidence. The present report is intended as a practical handbook which will be useful to investigators in the field. The book consists almost entirely of tables of chemical composition, but the text and bibliography are adequate to permit ready understanding and utilization of the tables. The type is large enough to be easily legible and accurately transcribed. The binding is of good quality.

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