New aspects of cheap food /

New Aspects of Cheap Food presents a Central European view of the nutritional aspects of cheap food. It covers foods such as vegetables, milk, sweetening, beverages, salt, and potassium. It also considers the food of soldiers and the economic aspects of cheap and scientific feeding.

Bibliographic Details

Main Author:	Keller, Rudolph (Author)
Corporate Author:	ScienceDirect (Online service)
Format:	eBook
Language:	English
Published:	London : Research Books Limited, in association with William Heinemann (Medical Books) Limited, 1943.
Subjects:	Food. Diet. Ingestion. Food Aliments. Alimentation. food. diet. Ingestion Diet Electronic books.
Online Access:	Connect to the full text of this electronic book