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Glycogénie Et Alimentation Rationnelle Au Sucre: Etude D'hygiène Alimentaire Sociale Et De Rationnement Du Bétail
Paperback
Diet & NutritionMedical ReferenceGeneral World History
ISBN13: 9781143468032
Publisher: Nabu Press
Published: Feb 3 2010
Pages: 758
Weight: 2.30
Height: 1.51 Width: 6.14 Depth: 9.21
Language: French
Glycogénie Et Alimentation Rationnelle Au Sucre, by Jules Alquier, explores the scientific principles of glycogen and its role in nutrition, particularly in relation to sugar consumption. Published in 1905, this French-language study delves into the social aspects of food hygiene and the rational rationing of livestock feed. Alquier's work provides a fascinating glimpse into early 20th-century approaches to diet and animal husbandry, offering insights into the scientific understanding of nutrition at the time. This book is an invaluable resource for those interested in the history of nutrition, biochemistry, and agricultural science.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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