Researches on the Chemistry of Food
Justus Freiherr von Liebig · William Gregory
Jan 1847 · Taylor and Walton
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156
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"First English edition of one of the most important works in the history of human nutrition. Liebig, professor of chemistry at Giessen, was the first to discover the source of nitrogen and carbon in food, ultimately made the differentiation between 'nitrogenous' and 'non-nitrogenous' foods. He explores the connections between and physiology as related to food, as well as the chemical constitutions of various foods."--Catalog description, B & L Rootenberg.
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