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New aspects of cheap food /
New Aspects of Cheap Food presents a Central European view of the nutritional aspects of cheap food. It covers foods such as vegetables, milk, sweetening, beverages, salt, and potassium. It also considers the food of soldiers and the economic aspects of cheap and scientific feeding.
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
London :
Research Books Limited, in association with William Heinemann (Medical Books) Limited,
1943.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Front Cover; Copyright Page ; New Aspects of Cheap Food; Table of Contents; PREFACE; CHAPTER 1. VEGETABLES WITH ADDITIONS; CHAPTER 2. COMPARATIVE VALUE OF FOODS; CHAPTER 3. EXPLANATION OF THE TABLE; CHAPTER 4. THE ECONOMIC SIDE OF CHEAP FOOD; CHAPTER 5. SOLDIERS' FOOD AND WAR; CHAPTER 6. MILK; CHAPTER 7. GENERAL RULES; CHAPTER 8. SWEETENING; CHAPTER 9. BEVERAGES; CHAPTER 10. SALT AND POTASSIUM