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The classical methods for determining the calorie value of foodstuffs are both long and tedious, and a number of alternative methods have been suggested for assessing the energy value of foods based on an analysis of the foodstuff and the use of factors with each of the chemical components to give energy content. None of these methods is really satisfactory, and when a high level of accuracy is required direct calorimetry must be used. An improved method which shortens the time taken for a single determination without loss of accuracy would be clearly of great value.
Miller et al. (Tue,) studied this question.
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