Name: The Vitamins (en Inglés)
Price: 46.89 USD
Availability: InStock
Author: Smith, S. L.; Sherman, H. C.
ISBN: 9781023640923

Formato

Libro Físico

Editorial

Hutson Street Press

Autor

Smith, S. L.; Sherman, H. C.

Idioma

Inglés

N° páginas

286

Encuadernación

Tapa Dura

Dimensiones

23.4 x 15.6 x 1.8 cm

ISBN13

9781023640923

The Vitamins (en Inglés)

Smith, S. L.; Sherman, H. C. (Autor) · Hutson Street Press · Tapa Dura

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Reseña del libro "The Vitamins (en Inglés)"

The Vitamins, originally published in 1922, offers a detailed exploration of early vitamin research. Authored by S. L. Smith and H. C. Sherman, this volume delves into the then-nascent field of nutritional science, presenting findings on the identification, properties, and roles of various vitamins. This book provides a historical perspective on the understanding of essential micronutrients and their impact on human health. It serves as a valuable resource for those interested in the history of nutrition, biochemistry, and the evolution of our knowledge about vitamins.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.