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Journal Article

The Reason Meat Increases Oxidation in the Body More than Fat or Sugar

W. E. Burge
Science
New Series, Vol. 49, No. 1277 (Jun. 20, 1919), pp. 594-595
Stable URL: http://www.jstor.org/stable/1641940
Page Count: 2

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Topics: Fats, Amino acids, Oxidation, Molecules, Ingestion, Liver, Meats, Sugars, Amino sugars, Thermogenesis
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Notes and References

This item contains 3 references.

[Footnotes]
  • 1
    Lavoisier, Mem. de l'Acad. des Sc.; 1780.
  • 2
    Rubber, " IEunergiegesetze, I ' 322
  • 3
    Burge and N&Il, The American Journal of Physiology, Vol. 46, No. 2, May, 1918.