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Author:
Publisher:
ISBN:
Category : Food supply
Languages : es
Pages : 478
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Book Description
Author:
Publisher:
ISBN:
Category : Food supply
Languages : es
Pages : 558
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Book Description
Author: National Library of Medicine (U.S.)
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 1360
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Book Description
Includes subject section, name section, and 1968-1970, technical reports.
Author: Hany El-Shemy
Publisher: BoD – Books on Demand
ISBN: 9533075368
Category : Health & Fitness
Languages : en
Pages : 490
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Book Description
Worldwide, soybean seed proteins represent a major source of amino acids for human and animal nutrition. Soybean seeds are an important and economical source of protein in the diet of many developed and developing countries. Soy is a complete protein and soy-foods are rich in vitamins and minerals. Soybean protein provides all the essential amino acids in the amounts needed for human health. Recent research suggests that soy may also lower risk of prostate, colon and breast cancers as well as osteoporosis and other bone health problems and alleviate hot flashes associated with menopause. This volume is expected to be useful for student, researchers and public who are interested in soybean.
Author:
Publisher: ScholarlyEditions
ISBN: 1490109196
Category : Medical
Languages : en
Pages : 1132
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Book Description
Issues in Eating Disorders, Nutrition, and Digestive Medicine: 2013 Edition is a ScholarlyEditions™ book that delivers timely, authoritative, and comprehensive information about Additional Research. The editors have built Issues in Eating Disorders, Nutrition, and Digestive Medicine: 2013 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about Additional Research in this book to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Issues in Eating Disorders, Nutrition, and Digestive Medicine: 2013 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/.
Author: National Library of Medicine (U.S.)
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 976
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Author:
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages :
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Book Description
First multi-year cumulation covers six years: 1965-70.
Author: National Library of Medicine (U.S.)
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 1118
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Book Description
A keyword listing of serial titles currently received by the National Library of Medicine.
Author: J. Richard Blanchard
Publisher: Univ of California Press
ISBN: 0520328736
Category : Science
Languages : en
Pages : 748
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Book Description
This title is part of UC Press's Voices Revived program, which commemorates University of California Press’s mission to seek out and cultivate the brightest minds and give them voice, reach, and impact. Drawing on a backlist dating to 1893, Voices Revived makes high-quality, peer-reviewed scholarship accessible once again using print-on-demand technology. This title was originally published in 1981.
Author: National Library of Medicine (U.S.)
Publisher:
ISBN:
Category : Abbreviations
Languages : en
Pages : 244
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Book Description
Issues for 1977-1979 include also Special List journals being indexed in cooperation with other institutions. Citations from these journals appear in other MEDLARS bibliographies and in MEDLING, but not in Index medicus.
Author: Cristina M. Rosell
Publisher: CRC Press
ISBN: 1498701574
Category : Medical
Languages : en
Pages : 416
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Book Description
Today, bread supplies over half of the caloric intake of the world's population including a high proportion of the intake of Vitamins B and E. Bread therefore is a major food of the world. Bread was the main stables of the ancient Egyptian diet. Around 7,000 BC humans (probably Egyptians) somehow learned to grind grains in water and heat the mix on
