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Book Reviews
October 1940

Chemical Composition of Foods.

Am J Dis Child. 1940;60(4):1010. doi:10.1001/archpedi.1940.02000040229036

This article is only available in the PDF format. Download the PDF to view the article, as well as its associated figures and tables.

Abstract

This book contains extensive tables giving the chemical composition of various foods, both raw and cooked, estimated in grams and ounces. It also has tables on the "available" phosphorus and "available" iron in foods. Altogether a useful reference manual, it has, in addition, some recipes for the preparation of common foods.

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