Studies on the Digestibility of Some Animal Fats (Classic Reprint) - Couverture souple

Langworthy, Charles Ford

 
9781333351960: Studies on the Digestibility of Some Animal Fats (Classic Reprint)

Synopsis

This book presents the results of a series of experiments conducted to determine the digestibility of different animal fats in a simple human diet. The author provides detailed data from experiments on chicken fat, goose fat, brisket fat, cream, egg yolk, and fish fat. The experiments demonstrate that these fats are well-digested and assimilated by the human body, with the digestibility ranging from 92% for cream fat to 97% for fish fat. The book also discusses the implications of these findings for nutrition and health. The research presented in this book is significant because it provides valuable information about the nutritional value of different animal fats, contributing to a better understanding of their role in a healthy diet.

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