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Nutrition and Food Science: Present Knowledge and Utilization - Nutrition and Food Science 2 (Paperback)
  • Nutrition and Food Science: Present Knowledge and Utilization - Nutrition and Food Science 2 (Paperback)
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Nutrition and Food Science: Present Knowledge and Utilization - Nutrition and Food Science 2 (Paperback)

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£109.99
Paperback 950 Pages / Published: 01/09/2013
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The Brazilian Society of Nutrition, through the present public- ation, brings to the attention of the world scientific community the works presented at the XI INTERNATIONAL CONGRESS OF NUTRITION which, promoted by this Society and under the sponsorship of the Interna- tional Union of Nutritional Science, was held in the city of Rio de Janeiro from August 27th to September lst, 1978. The publication, edited by Plenum Publishing Corporation, is titled "Nutrition and Food Science: Presented Knowledge and Utiliza- tion'' and appears in three volumes, under the following titles and sub-titles: Vol. I - FOOD AND NUTRITION POLICIES AND PROGRAMS - Planning and Implementation of National Programs - The role of International and Non-governmental Agecies - The role of the Private Sector -Program Evaluation and Nutritional Surveillance -Nutrition Intervention Programs for Rural and Urban Areas - Mass Feeding Programs - Consumer Protection Programs Vol. I I -NUTRITION EDUCATION AND FOOD SCIENCE AND TECHNOLOGY -Animal and Vegetable Resources for Human Feeding - Food Science and Technology - Research in Food and Nutrition - Nutrition Education Vol. I I I -BIOCHEMICAL AND PATHOLOGICAL NUTRITION - Nutritional Biochemistry - Pathological and Chemical Nutrition - Nutrition, Growth and Human Development v vi FOREWORD It is hoped that this publication may prove useful to all those who are interested in the different aspects of Nutrition Science. Editorial Committee: Walter J. Santos J. J.

Publisher: Springer-Verlag New York Inc.
ISBN: 9781475702316
Number of pages: 950
Weight: 1812 g
Dimensions: 254 x 178 x 49 mm
Edition: Softcover reprint of the original 1st ed. 198

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