Food Fundamentals; Discussion of Food Based on Experience From the View-point of an Osteopathic Physician, Together With a Study of Ill-health Caused

Elijah Harry Bean

ISBN 10: 1355212650 / ISBN 13: 9781355212652

Edité par Touchladybirdlucky Studios Mai 2016, 2016

A propos de cet article

Neuware - 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.

N° de réf. du vendeur 9781355212652

Détails bibliographiques

• Titre: Food Fundamentals; Discussion of Food Based on Experience From the View-point of an Osteopathic Physician, Together With a Study of Ill-health Caused
• Éditeur: Touchladybirdlucky Studios Mai 2016
• Date de parution: 2016
• Langue: anglais
• ISBN à 10 chiffres: 1355212650
• ISBN à 13 chiffres: 9781355212652
• Reliure: Buch
• État de l'article: Neu
• Dimensions: 234 L x 156 H x 13 P (en millimètres) 234 millimètres de largeur par 156 millimètres de hauteur par 13 millimètres de profondeur
• Poids: 458 grammes

A propos de ce titre

Synopsis

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.