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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
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Abstract

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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