Abstract
THIS book is another addition to the useful series of “Manuals for Students,” published by Messrs. Macmillan and Co. The author states in his preface that the object of the work is twofold. First, to lay before the general public an account of the various kinds of bread, by which their merits may be judged; and, secondly, to afford technical information to students and others on the important subject of the true value of bread as a food. These objects have in every way been fulfilled. No one is more qualified to write such a book than Mr. Goodfellow, who by his previous writings has shown such a grasp of the subject with which he has to deal.
The Dietetic Value of Bread.
By John Goodfellow (London: Macmillan and Co.)
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The Dietetic Value of Bread. Nature 46, 54 (1892). https://doi.org/10.1038/046054a0
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DOI: https://doi.org/10.1038/046054a0