A treatise on food and dietetics : physiologically, and therapeutically considered / by F. W. Pavy. London : Churchill, 1874
Content
- PDF Front cover
- PDF Endsheet
- PDF Title page
- PDF Dedication
- PDF PREFACE.
- PDF VII CONTENTS.
- PDF 1 INTRODUCTORY REMARKS ON THE DYNAMIC RELATIONS OF FOOD.
- PDF 9 ON THE ORGINATION OF FOOD.
- PDF 20 THE CONSTITUENT ELEMENTS OF FOOD.
- PDF 21 ALIMENTARY PRINCIPLES: THEIR CLASSIFICATIONS, CHEMICAL RELATIONS, DIGESTION, ASSIMILATION, AND PHYSIOLOGICAL USES.
- PDF 25 THE NITROGENOUS ALIMENTARY PRINCIPLES.
- PDF 81 THE NON-NITROGENOUS ALIMENTARY PRINCIPLES.
- PDF 98 THE CARBO-HYDRATES,
- PDF 126 THE INORGANIC ALIMENTARY PRINCIPLES.
- PDF 131 ALIMENTARY SUBSTANCES.
- PDF 131 ANIMAL ALIMENTARY SUBSTANCES.
- PDF 209 VEGETABLE ALIMENTARY SUBSTANCES.
- PDF 312 BEVERAGES.
- PDF 380 CONDIMENTS.
- PDF 381 THE PRESERVATION OF FOOD.
- PDF 387 PRINCIPLES OF DIETETICS.
- PDF 427 PRACTICAL DIETETICS.
- PDF 487 THERAPEUTIC DIETETICS.
- PDF 543 INDEX.
- PDF WORKS BY THE SAME AUTHOR.
- PDF Endsheet
- PDF Back cover
- PDF Spine