Foods and Nutrition
AbstractWith two major Sections, namely Section A : Nutrition and the Science of Food and Section B : Common Food Materials with 10 chapters in each Rankin's and Hiedreth's Book on Foods and Nutrition furnishes valuable information. Section A: Nutrition includes aspects of human physiology the study of which is of immense importance to nutritionists in addition to significant contributions of biochemistry which are relevant to nutrition and should be included at all levels of study.
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