On food : its varieties, chemical composition, nutritive value, comparative digestibility, physiological functions and uses, preparation, culinary treatment, preservation, [...] / by H. Letheby. London : Baillière, 1872
Content
- PDF Front cover
- PDF Endsheet
- PDF Vortitelblatt.
- PDF Title page
- PDF V PREFACE TO THE FIRST EDITION.
- PDF IX PREFACE TO THE SECOND EDITION.
- PDF XI CONTENTS.
- PDF ERRATUM.
- PDF 1 ON FOOD.
- PDF 1 LECTURE I. VARIETIES OF FOOD - THEIR CHEMICAL COMPOSITION AND NUTRITIVE VALUE.
- PDF 2 [NUTRITIVE STANDARDS].
- PDF 5 [NUTRITIVE VALUE OF FOOD].
- PDF 8 VEGETABLE FOODS.
- PDF 30 ANIMAL FOODS.
- PDF 46 LECTURE II. COMPARATIVE DIGESTIBILITY OF FOODS - FUNCTIONS OF DIFFERENT FOODS.
- PDF 104 LECTURE III. CONSTRUCTION OF DIETARIES - TIMES OF MEALS - PREPARATION AND CULINARY TREATMENT OF FOODS.
- PDF 104 CONSTRUCTIONS OF DIETARIES.
- PDF 125 HOW TO ASSOCIATE DIFFERENT ARTICLES OF DIET.
- PDF 126 NUMBER, VARIETY, AND DISTRIBUTION OF MEALS.
- PDF 138 DISEASES ARISES FROM IMPROPER FOOD.
- PDF 142 TREATMENT OF FOODS.
- PDF 177 ECONOMY OF COOKING.
- PDF 182 LECTURE IV. PRESERVATION OF FOOD; UNWHOLESOME UND ADULTERATED FOOD.
- PDF 247 INDEX.
- PDF Verlagswerbung
- PDF Endsheet
- PDF Back cover