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A former reviewer wrote that the previous edition of this textbook on nutrition deserved an enthusiastic welcome. So much has been accomplished in the last several years in the field which this book covers so well that the present edition is more than welcome. As before, the subject is concisely discussed in a simple but authoritative manner that conveys a good general understanding of the subject. The present volume includes practically all the important newer discoveries and is just as indispensable for workers in nutrition as were earlier editions.
Chemistry of Food and Nutrition. JAMA. 1937;109(7):531. doi:10.1001/jama.1937.02780330059038
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