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PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

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HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Taschenbuch. Zustand: Neu. Neuware - This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface.We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.…

Zustand: New. KlappentextrnrnUnlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketc.

Hardbound. Zustand: As New. New. Contents Preface. 1. Food science nutrition and health. 2. Human foods and their nutritive value. 3. Human food science and vitality through nutrition. 4. Food nutrition and healthful living. 5. Food remedies and physical fitness. Food Science and Nutrition provides comprehensive coverage of all aspects of the food nutrition and human health. The purpose of this book is to offer its readers a thoroughly adequate and up to date view of the food science and nutrition. Foods science and their nutritive value. With the development of the work need has been felt for a text book presenting in concise form the composition and physical properties of foods and discussing some of the main factors which affect their nutritive value. To meet the need this book has been prepared primarily for the author's classroom. It aims to present some of the principles of food science and human nutrition along with a study of the more common articles of food. It is believed that a better understanding of the subject of nutrition will suggest ways in which foods may be selected and utilized more intelligently resulting not only in pecuniary saving but also in greater efficiency of physical and mental effort. Prominence is given in this work to those foods as flour bread cereals vegetables meats milk dairy products and fruits that are most extensively used in the dietary and to some of the physical chemical and bacteriological changes affecting digestibility and nutritive value which take place during their preparation for the table. Dietary studies and experiments and laboratory practice form features of the work. Some closely related topics largely of a sanitary nature as the effect upon food of household sanitation and storage are also briefly discussed. While this book was prepared mainly for students who have taken a course in general chemistry food science and technology health science and health care professionals it has been the intention to present the topics in such a way as to be understood by the layman also. 832 pp.…