Chocolate - A Medical Dictionary, Bibliography, and by Health Publica Icon Health Publications

By Health Publica Icon Health Publications

It is a 3-in-1 reference ebook. It offers a whole scientific dictionary overlaying countless numbers of phrases and expressions on the subject of chocolate. It additionally offers wide lists of bibliographic citations. ultimately, it presents info to clients on find out how to replace their wisdom utilizing a variety of net assets. The ebook is designed for physicians, scientific scholars getting ready for Board examinations, scientific researchers, and sufferers who are looking to get to grips with learn devoted to chocolate. in case your time is effective, this ebook is for you. First, you won't waste time looking out the net whereas lacking loads of suitable info. moment, the e-book additionally saves you time indexing and defining entries. eventually, you won't waste time and cash printing hundreds and hundreds of web content.

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Author(s): Food Science Australia, PO Box 52, North Ryde, NSW 1670, Australia. Source: Jensen, N Varelis, P Whitfield, F B Lett-Appl-Microbiol. 2001 November; 33(5): 339-43 0266-8254 · Harbingers of coronary heart disease: dietary saturated fatty acids and cholesterol. Is chocolate benign because of its stearic acid content. E. Am-j-clin-nutr. Bethesda, Md. : American Society for Clinical Nutrition. December 1999. volume 70 (6) page 951-952. 0002-9165 · How good is chocolate. J. Am-j-clin-nutr.

Cmd=Retrieve&db=PubMed&list_ uids=11184123&dopt=Abstract · Self-administered use of fluoride among Danish chocolate workers. Author(s): Petersen PE. Source: Scand J Dent Res. 1990 April; 98(2): 189-91. cmd=Retrieve&db=PubMed&list_ uids=2343278&dopt=Abstract · Sensory analysis of polystyrene packaging material taint in cocoa powder for drinks and chocolate flakes. Author(s): Linssen JP, Janssens JL, Reitsma JC, Roozen JP. Source: Food Additives and Contaminants. 1991 January-February; 8(1): 1-7.

Author(s): Baron AM, Donnerstein RL, Samson RA, Baron JA, Padnick JN, Goldberg SJ. Source: The American Journal of Cardiology. 1999 August 1; 84(3): 370-3, A10. cmd=Retrieve&db=PubMed&list_ uids=10496460&dopt=Abstract · High levels of methylxanthines in chocolate do not alter theobromine disposition. Author(s): Shively CA, Tarka SM Jr, Arnaud MJ, Dvorchik BH, Passananti GT, Vesell ES. Source: Clinical Pharmacology and Therapeutics. 1985 April; 37(4): 415-24. cmd=Retrieve&db=PubMed&list_ uids=3979003&dopt=Abstract · How good is chocolate?

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