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Book Reviews
November 1940

The Chemical Composition of Foods.

Am J Dis Child. 1940;60(5):1236. doi:10.1001/archpedi.1940.02000050220031

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 exhaustive studies not only on fresh but on cooked foods, the recipes for cooking being given. The results of this work vary in some details from those of former examinations. The whole forms an extremely valuable reference book.

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