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American Journal of Clinical Nutrition, Vol 42, 951-955, Copyright © 1985 by The American Society for Clinical Nutrition, Inc

ORIGINAL RESEARCH COMMUNICATIONS

Effect of changes in pH, in osmolarity, or in temperature on food intake

JR Brobeck

The thermogenic potential of food is one of the most likely factors to offer a basis for quantitative control of food intake, and is probably the one best fitted to serve as an intrinsic food factor.




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Copyright © 1985 by The American Society for Nutrition