This book is a classic work of nutritional science, presenting groundbreaking research on the chemistry of food and digestion in animals. The authors, all eminent scientists of their time, offer detailed and lucid explanations of the chemical processes involved in digestion, and explore the practical applications of their findings in the field of medicine and nutrition. The book remains a valuable resource for scholars and researchers working in the life sciences.

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.

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