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This book is written in simple, non-technical language. Its chief purpose is "to guide the reader to well-balanced judgments in the daily choice and use of food." The solid and noteworthy contributions of the author to the science of nutrition, as well as his widely used treatises on the Chemistry of Food and Nutrition and on Food Products, which are well recognized standard works of reference, make anything he says worthy of respect and attention. It must, however, be confessed that there is little that is very new in this work or that has not been quite as well and
Food and Health.. Ann Intern Med. 1935;9:353. doi: https://doi.org/10.7326/0003-4819-9-3-353_2
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Published: Ann Intern Med. 1935;9(3):353.
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Print ISSN: 0003-4819 | Online ISSN: 1539-3704
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