Accepted Foods and Their Nutritional Significance: Containing Descriptions of the Products which Stand Accepted by the Council on Foods of the American Medical Association on September 1, 1939

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American Medical Association, 1939 - Food - 492 pages
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Contents

WORK OF THE COUNClL ON FOODS
1
Factors Used for Converting Percentage Nitrogen in Foods
9
WORK OF THE COUNClL ON FOODSContinued
14
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