Losses in Boiling Vegetables and the Composition and Digestibility of Potatoes and Eggs (Classic Reprint) - Hardcover
Inhaltsangabe
Excerpt from Losses in Boiling Vegetables and the Composition and Digestibility of Potatoes and Eggs
The nutritive ingredients of foods are commonly divided into three general classes, namely, nitrogenous substances to which the general term protein is applied, fats, and carbohydrates.
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