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Food for Life

Overview of attention for book
Cover of 'Food for Life'

Table of Contents

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    Book Overview
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    Chapter 1 Introduction
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    Chapter 2 Some Characteristics of Biological Organisms
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    Chapter 3 Cells, the Fundamental Biological Units
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    Chapter 4 Environmental Conditions for Life
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    Chapter 5 Nutrition
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    Chapter 6 What is our Food Made of?
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    Chapter 7 The Separation and Utilization of Nutrients from the Multiplicity of Substances Naturally Present in Foods
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    Chapter 8 The Biology of Some Food Organisms
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    Chapter 9 Food Spoilage and the Requirements for Preservation and Distribution
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    Chapter 10 Economic and Social Conditions Controlling the Supply and Utilization of Food
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    Chapter 11 Government Regulation of Food
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    Chapter 12 World Population Growth and Future Food Supplies
Attention for Chapter 7: The Separation and Utilization of Nutrients from the Multiplicity of Substances Naturally Present in Foods
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