The Chemical Composition of Foods
نویسنده
چکیده
as an essential, an exact knowledge of the chemical composition of food. The Medical Research Council in England has for many years past been collecting data of the analytical work of food chemistry done in that country to provide a standard work on the subject. With this object in view an intensive work on the analysis of foodstuff was started by McCance and others at the King's College Hospital, London, in 1925, and more recently at the Department of Medicine, Cambridge. Comments are unnecessary on the present volume which comprises mostly of a reliable collection of data published from time to time. The authors, who were themselves the pioneer workers, have taken trouble to scrutinize the whole work and make corrections wherever there were doubts about the validity of the figures after subjecting them to fresh analysis. The figures as given in the book can thus be taken as true and correct and herein lies the great value of the book as a standard book of reference in the matter of chemical composition of foods.
منابع مشابه
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