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.
| Identifer | oai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:QMM.110057 |
| Date | January 1955 |
| Creators | Rutherford, Beth Elaine. |
| Contributors | Crampton, D.E.W. (Supervisor) |
| Publisher | McGill University |
| Source Sets | Library and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada |
| Language | English |
| Detected Language | English |
| Type | Electronic Thesis or Dissertation |
| Format | application/pdf |
| Coverage | Doctor of Philosophy. (Department of Nutrition.) |
| Rights | All items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated. |
| Relation | alephsysno: NNNNNNNNN, Theses scanned by McGill Library. |
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