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Does the history of food energy units suggest a solution to "Calorie confusion"?
The Calorie (kcal) of present U.S. food labels is similar to the original French definition of 1825. The original published source (now available on the internet) defined the Calorie as the quantity of heat needed to raise the temperature of 1 kg of water from 0 to 1°C. The Calorie originated in stu...
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| Formato: | Texto |
| Lenguaje: | English |
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BioMed Central
2007
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2238749/ https://www.ncbi.nlm.nih.gov/pubmed/18086303 http://dx.doi.org/10.1186/1475-2891-6-44 |