British Food Journal Volume 23 Issue 3 1921

Abstract

Of all the different classes of substances that enter into our dietary the proteids are the most important, as they are not only absolutely essential for the support of animal life, but in the absence or deficiency of carbohydrates or of fat they can take the place of those substances.

Citation

(1921), "British Food Journal Volume 23 Issue 3 1921", British Food Journal, Vol. 23 No. 3, pp. 21-30. https://doi.org/10.1108/eb011112