Researches on the Chemistry of Food
Justus Freiherr von Liebig · William Gregory
Jan 1847 · Taylor and Walton
Ebook
156
Pages
reportRatings and reviews aren’t verified Learn More
About this ebook
"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.
Rate this ebook
Tell us what you think.
Reading information
Smartphones and tablets
Install the Google Play Books app for Android and iPad/iPhone. It syncs automatically with your account and allows you to read online or offline wherever you are.
Laptops and computers
You can listen to audiobooks purchased on Google Play using your computer's web browser.
eReaders and other devices
To read on e-ink devices like Kobo eReaders, you'll need to download a file and transfer it to your device. Follow the detailed Help Center instructions to transfer the files to supported eReaders.
