Human Foods and Their Nutritive Value

by Harry Snyder

Read Human Foods and Their Nutritive Value by Harry Snyder online, free: 27 chapters, public domain, on Papyras.

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Contents

  1. Preface
  2. Chapter I. General Composition of Foods
  3. Chapter II. Changes in Composition of Foods During Cooking and Preparation
  4. Chapter III. Vegetable Foods
  5. Chapter IV. Fruits, Flavors, and Extracts
  6. Chapter V. Sugars, Molasses, Syrup, Honey, and Confections
  7. Chapter VI. Legumes and Nuts
  8. Chapter VII. Milk and Dairy Products
  9. Chapter VIII. Meats and Animal Food Products
  10. Chapter IX. Cereals
  11. Chapter X. Wheat Flour
  12. Chapter XI. Bread and Bread Making
  13. Chapter XII. Baking Powders
  14. Chapter XIII. Vinegar, Spices, and Condiments
  15. Chapter XIV. Tea, Coffee, Chocolate, and Cocoa
  16. Chapter XV. The Digestibility of Foods
  17. Chapter XVI. Comparative Cost and Value of Foods
  18. Chapter XVII. Dietary Studies
  19. Chapter XVIII. Rational Feeding of Man
  20. Chapter XIX. Water
  21. Chapter XX. Food as Affected by Household Sanitation and Storage
  22. Chapter XXI. Laboratory Practice
  23. Review Questions
  24. References
  25. By Harry Snyder, B.S.
  26. Books on Agriculture
  27. Cyclopedia of American Agriculture

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