✦ LIBER ✦

The Chemistry of Food and Nutrition

✍ Scribed by Lusk, G.

Book ID: 121115355
Publisher: American Association for the Advancement of Science
Year: 1918
Tongue: English
Weight: 161 KB
Volume: 48
Category: Article
ISSN: 0036-8075
DOI: 10.1126/science.48.1242.398

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

CALCIUM IN THE CHEMISTRY OF FOOD AND NUT

CALCIUM IN THE CHEMISTRY OF FOOD AND NUTRITION

✍ Henry C. Sherman 📂 Article 📅 2009 🏛 John Wiley and Sons 🌐 English ⚖ 261 KB

The chemistry of food and nutrition: By

The chemistry of food and nutrition: By Henry C. Sherman, Ph.D. New York, The Macmillan Company, 1918. Second edition, rewritten and enlarged, 431 pages, contents and index, illustrations, tables, 12mo. Price, $2

✍ Henry Leffmann 📂 Article 📅 1918 🏛 Elsevier Science 🌐 English ⚖ 280 KB

Sherman's extended and valuable contributions to our knowledge of food chemistry guarantee that this work will be an acceptable addition to the literature of that subject, and careful reading confirms this. The book contains a large amount of information, clearly and accurately expressed. It is not

[Food and Nutritional Components in Focu

[Food and Nutritional Components in Focus] Caffeine || Chapter 3. The Chemistry of Caffeine

✍ Preedy, Victor R 📂 Article 📅 2012 🏛 Royal Society of Chemistry ⚖ 503 KB

Bee Food: The Chemistry and Nutritional

Bee Food: The Chemistry and Nutritional Value of Nectar, Pollen and Mixtures of the Two

✍ Nicolson, Susan W. 📂 Article 📅 2011 🏛 Sabinet Online 🌐 English ⚖ 122 KB

Bees are herbivorous insects, consuming nectar and pollen throughout their life cycles. This paper is a brief review of the chemistry of these two floral resources and the implications for bee nutrition. Nectar is primarily an energy source, but in addition to sugars contains various minor constitue

[Food and Nutritional Components in Focu

[Food and Nutritional Components in Focus] Isoflavones || CHAPTER 4. The Chemistry/Biochemistry of the Bioconversion of Isoflavones in Food Preparation

✍ Preedy, Victor R 📂 Article 📅 2012 🏛 Royal Society of Chemistry 🌐 English ⚖ 526 KB

Isoflavones Remain The Subject Of Many Scientific Studies Most Of Which Reveal Them To Have Some Health Benefits. Coverage Within This Book Begins With An Overview Of Phytoestrogens In Health And Plants With Specific Reference To Isoflavones, How Isoflavones Are Found In The Diet And Novel Compounds

Sherman, Henry C. Chemistry of food and

Sherman, Henry C. Chemistry of food and nutrition. New York: The Macmillan Company, 1952. 721 P. $6.00

📂 Article 📅 1954 🏛 John Wiley and Sons 🌐 English ⚖ 112 KB