Abstract
THIS collection of articles, by various experts, some of them having the standing of international authorities, covers a wider field than one could infer from is tiitle. It is a long way from the feeding of permnant women to the size of particles found in raBbit papillomas. The only connexion is that both have a p in them, the p standing for protein. This is essentially a book for libraries and is in some ways an essential book for libraries ; many who cannot be expected to pay its rather high price for very occasional use will want to consult it from time to time, until the day when, like all such compilations, it has become too out-of-date to have anything but his torical value. This will be small, for it bears no impress of individual personality or even of editorial policy ; it is rather a friendly symposium, at a high technical level, unhampered by fear of the chairman's gavel. Names such as H. H. Mitchell, Lela Booher, H. J. Almquist, Clarence Berg and the editor himself guarantee, however, that the contributions to the symposium will—etymology notwithstanding-be full of meat. From the British reader's point of view, however, the 94 pages of appendix are almost com plete waste of space.
Proteins and Amino Acids in Nutrition
Edited by Dr. Melville Sahyun. Pp. xvi + 566. (New York: Reinhold Publishing Corporation; London: Chapman and Hall, Ltd., 1948.) 45s. net.
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B., A. Proteins and Amino Acids in Nutrition. Nature 163, 467 (1949). https://doi.org/10.1038/163467d0
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DOI: https://doi.org/10.1038/163467d0