On food : its varieties, chemical composition, nutritive value, comparative digestibility, physiological functions and uses, preparation, culinary treatment, preservation, [...] / by H. Letheby. London : Baillière, 1872
Inhalt
PDF Vorderdeckel
PDF Vorsatz
PDF Vortitelblatt.
PDF Titelblatt
PDF VPREFACE TO THE FIRST EDITION.
PDF IXPREFACE TO THE SECOND EDITION.
PDF XICONTENTS.
PDF ERRATUM.
PDF 1ON FOOD.
PDF 1LECTURE I. VARIETIES OF FOOD - THEIR CHEMICAL COMPOSITION AND NUTRITIVE VALUE.
PDF 46LECTURE II. COMPARATIVE DIGESTIBILITY OF FOODS - FUNCTIONS OF DIFFERENT FOODS.
PDF 104LECTURE III. CONSTRUCTION OF DIETARIES - TIMES OF MEALS - PREPARATION AND CULINARY TREATMENT OF FOODS.
PDF 104CONSTRUCTIONS OF DIETARIES.
PDF 125HOW TO ASSOCIATE DIFFERENT ARTICLES OF DIET.
PDF 126NUMBER, VARIETY, AND DISTRIBUTION OF MEALS.
PDF 138DISEASES ARISES FROM IMPROPER FOOD.
PDF 142TREATMENT OF FOODS.
PDF 177ECONOMY OF COOKING.
PDF 182LECTURE IV. PRESERVATION OF FOOD; UNWHOLESOME UND ADULTERATED FOOD.
PDF 247INDEX.
PDF Verlagswerbung
PDF Vorsatz
PDF Rückdeckel