La Chimie Alimentaire dans L'oeuvre de Parmentier

Ce livre analyse les travaux du célèbre chimiste Antoine Parmentier sur la chimie alimentaire, en se concentrant sur ses contributions à la nutrition et à l'agriculture. L'auteur propose également des réflexions plus générales sur l'histoire de la chimie et de la science en France.

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.

This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.

Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.