Excerpt from Losses in Boiling Vegetables and the Composition and Digestibility of Potatoes and Eggs The nutritive ingredients of foods are commonly divided into three general classes, namely, nitrogenous substances to which the general term protein is applied, fats, and carbohydrates. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at ... This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally ...
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Excerpt from Losses in Boiling Vegetables and the Composition and Digestibility of Potatoes and Eggs The nutritive ingredients of foods are commonly divided into three general classes, namely, nitrogenous substances to which the general term protein is applied, fats, and carbohydrates. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at ... This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
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Add this copy of Losses in Boiling Vegetables and the Composition and to cart. $60.11, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 2018 by Forgotten Books.
