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Autor(en): 
  • United States Department of Agriculture
  • Factors Affecting the Nutritive Value of Foods: Studies at the U. S. Plant, Soil, and Nutrition Laboratory (Classic Reprint) 
     

    (Buch)
    Dieser Artikel gilt, aufgrund seiner Grösse, beim Versand als 2 Artikel!


    Übersicht
     
    Lieferstatus:   i.d.R. innert 7-14 Tagen versandfertig
    Genre:  Wirtschaft / Recht 
    ISBN:  9780428608729 
    EAN-Code: 
    9780428608729 
    Verlag:  Forgotten Books 
    Einband:  Gebunden  
    Sprache:  English  
    Dimensionen:  H 229 mm / B 152 mm / D 7 mm 
    Gewicht:  213 gr 
    Seiten:  38 
    Zus. Info:  78:B&W 6 x 9 in or 229 x 152 mm Blue Cloth w/Jacket on White w/Gloss Lam 
    Bewertung: Titel bewerten / Meinung schreiben
    Inhalt:
    Excerpt from Factors Affecting the Nutritive Value of Foods: Studies at the U. S. Plant, Soil, and Nutrition Laboratory

    Many thoughtful persons have come to believe that substandard diets are con tributing causes to a large proportion of the ailments and diseases common to mankind. Some overenthusiastic individuals even believe that improving the diet will eliminate one or all of the health problems involved. Some claim that we eat too much, some that we don't get enough vitamins, and others that we raise our crops on soil not properly fertilized. Certain groups want us to use only organic fertilizers on our soils, while others advocate particular mineral fertilizers, and so on.

    About the Publisher

    Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com

    This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

      



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