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Footnotes
* This paper is based on a series of lectures delivered before the Officers’ Classes at the U. S. Army School for Bakers and Cooks, Fort Benning, Georgia. Reprinted by permission of the editor of The Quartermaster Review. This paper is published in the November-December issue of The Quartermaster Review.
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© 1930 American Dietetic Association. Published by Elsevier Inc. All rights reserved.
