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The Chemistry Of Food and Nutrition

The Chemistry Of Food and Nutrition

A. W. Duncan

10,46 €
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Editorial:
Intel Premium Book
Año de edición:
2024
Materia
Dietas y régimen alimenticio
ISBN:
9781805474210
10,46 €
IVA incluido
Disponible

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Popular literature abounds in unsound statements on food. It is unfortunate that many ardent workers in the cause of health are lacking in scientific knowledge, especially of physiology and chemistry. By their immature and sweeping statements from the platform and press, they often bring discredit on a good cause. A vegetarian may be defined as one who abstains from all animals as food. The term animal is used in its proper scientific sense (comprising insects, molluscs, crustaceans, fish, etc.). Animal products are not excluded, though they are not considered really necessary. They are looked upon as a great convenience, whilst free from nearly all the objections appertaining to flesh food. If you want to learn more about food how to make food, this book iwill help you a lot! 

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