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Article contents
The Fat Required for Good Cooking and to make Food Palatable
Published online by Cambridge University Press: 09 March 2007
Abstract
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- Type
- Fats as Food
- Information
- Copyright
- Copyright © The Nutrition Society 1948
References
Hutchison, R. & Mottram, V. H. (1936). Food and the Principles of Dietetics, 8th ed., p. 44. London: Edward Arnold and Co.Google Scholar
Macdonald, G. (1938). Food Facts and Diet Planning, 1st ed., p. 76. London: Macmillan.Google Scholar