Hostname: page-component-76fb5796d-45l2p Total loading time: 0 Render date: 2024-04-25T15:23:50.340Z Has data issue: false hasContentIssue false
  • English
  • Français

The Fat Required for Good Cooking and to make Food Palatable

Published online by Cambridge University Press:  09 March 2007

M. H. Craig ,
R. M. Wyllie ,
E. Coutts ,
I. Nettleship ,
F. Phillip ,
H. J. S. Sandision  and
M. C. Stevenson
M. H. Craig
Affiliation:
Edinburgh College of Domestic Science, Atholl Crescent, Edinburgh 3
R. M. Wyllie
Affiliation:
Edinburgh College of Domestic Science, Atholl Crescent, Edinburgh 3
E. Coutts
Affiliation:
Edinburgh College of Domestic Science, Atholl Crescent, Edinburgh 3
I. Nettleship
Affiliation:
Edinburgh College of Domestic Science, Atholl Crescent, Edinburgh 3
F. Phillip
Affiliation:
Edinburgh College of Domestic Science, Atholl Crescent, Edinburgh 3
H. J. S. Sandision
Affiliation:
Edinburgh College of Domestic Science, Atholl Crescent, Edinburgh 3
M. C. Stevenson
Affiliation:
Edinburgh College of Domestic Science, Atholl Crescent, Edinburgh 3
Rights & Permissions [Opens in a new window]

Abstract

An abstract is not available for this content so a preview has been provided. As you have access to this content, a full PDF is available via the ‘Save PDF’ action button.
Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Fats as Food
Information
British Journal of Nutrition , Volume 2 , Issue 2 , May 1948 , pp. 187 - 190
Copyright
Copyright © The Nutrition Society 1948

References

Hutchison, R. & Mottram, V. H. (1936). Food and the Principles of Dietetics, 8th ed., p. 44. London: Edward Arnold and Co.Google Scholar
Macdonald, G. (1938). Food Facts and Diet Planning, 1st ed., p. 76. London: Macmillan.Google Scholar
Plimmer, V. (1941). Food Values in War Time, p. 69. London: Longmans, Green and Co.Google Scholar