Science in the Kitchen
by Ella Eaton Kellogg
Publisher: Modern Medicine Publishing Co. 1893
Number of pages: 626
This book is a scientific treatise on food substances and their dietetic properties, together with a practical explanation of the principles of healthful cookery, and a large number of original, palatable, and wholesome recipes.
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The aim of this textbook is to provide an open, trustworthy educational resource on international human nutrition. This wikibook is part of the UF Food Science and Human Nutrition Department course, Fundamentals of Human Nutrition.
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