Table of contents
preserving eggs
Susan M. PassmoreAll methods of egg preservation aim to prevent the entry and growth of spoilage or pathogenic micro‐organisms which would make the egg unpalatable or dangerous to health. Although…
VITAMIN D: Anti‐rachitic factor and kidney hormone
Ivan M. SharmanDuring the early years of the present century it was suggested that, besides all the then known nutrients, “accessory food factors” were required for the health and growth of man…
PRUDENT DIET FOODS
Michael StoneIn most of the ‘developed’ countries of the western hemisphere, heart disease has become the major killer disease not only of the upper age groups, but also of the middle age…
The biochemistry of Meat Quality
P.V. TarrantThe important quality characteristics of lean meat are freshness, tenderness, colour, flavour, juiciness and water‐holding capacity (i.e. absence of drip). Lean meat is produced…
A personal view of Teaching Nutrition
Phyllis M. MortimerThe nurses are drawn from different hospitals in the area and include general and mental nursing students, the latter often male, while the former are predominantly female. There…
Fight against FATNESS
Margaret AshwellYou probably think that the slimming market is something which belongs to the latter half of the twentieth century. Yet Allan's Anti‐Fat was advertised to our fat predecessors as…
ISSN:
0034-6659Online date, start – end:
1971Copyright Holder:
Emerald Publishing LimitedOpen Access:
hybridEditor:
- Dr Vijay Ganji