Charles Jean Félix Borromée Dhéré
Librería Samer Atenea
Librería Aciertas (Toledo)
Kálamo Books
Librería Perelló (Valencia)
Librería Elías (Asturias)
Donde los libros
Librería Kolima (Madrid)
Librería Proteo (Málaga)
De La Nutrition, Considérée Anatomiquement Et Physiologiquement Dans La Série Des Animaux explore the principles of nutrition through the lens of animal anatomy and physiology. Authored by Charles Jean Félix Borromée Dhéré, this work is based on the ideas of M. Ducrotay de Blainville, a prominent figure in the field. The book offers a detailed examination of nutritional processes across various animal species, providing insights into the comparative aspects of anatomy and physiology. It stands as a significant contribution to the scientific literature of its time, offering a historical perspective on the study of nutrition and its relationship to animal biology. This book will be of interest to students and researchers in the history of science, medicine, and zoology.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
