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.

Bibliographic Details
Call Number:Libro Electrónico
Main Author: Keller, Rudolph (Author)
Format: Electronic eBook
Language:Inglés
Published: London : Research Books Limited, in association with William Heinemann (Medical Books) Limited, 1943.
Subjects:
Food.
Diet.
Ingestion.
Food
Aliments.
Alimentation.
food.
diet.
Ingestion
Diet
Online Access:Texto completo
Table of Contents:
  • 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

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