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the Effect of Diet Composition on the Apparent Digestibility and Hence on the Physiological Fuel Value of Protein.

This investigation is part of a project which was recommended by the Committee on Calorie Conversion Factors and Food Composition Tables of the United Nations Food and Agriculture Organization (1947). One of the aims of the Food and Agriculture Organization is to promote international agreement regarding a common basis for the calculation of the nutritional value of foods. The first consideration has been given to calories.

Identiferoai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:QMM.110057
Date January 1955
CreatorsRutherford, Beth Elaine.
ContributorsCrampton, D.E.W. (Supervisor)
PublisherMcGill University
Source SetsLibrary and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada
LanguageEnglish
Detected LanguageEnglish
TypeElectronic Thesis or Dissertation
Formatapplication/pdf
CoverageDoctor of Philosophy. (Department of Nutrition.)
RightsAll items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated.
Relationalephsysno: NNNNNNNNN, Theses scanned by McGill Library.

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