Comparative experiments with canned, home cooked, and raw food diets

被引：5

作者：

Kohman, EF ^{[1
]}

Eddy, WH ^{[1
]}

White, ME ^{[1
]}

Sanborn, NH ^{[1
]}

机构：

[1] Natl Canners Assoc, Res Labs, Washington, DC USA

来源：

关键词：

D O I：

10.1093/jn/14.1.9

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

引用

页码：9 / 19

页数：11

共 5 条

[1]

Davis CM, 1928, AM J DIS CHILD, V36, P651

Franke, KW ;

Potter, VR .

[3] Vitamins in canned foods XIV Calcium and vitamin D in foods [J].

Kohman, EF ;

Sanborn, NH ;

Eddy, WH ;

Gurin, CZ .

INDUSTRIAL AND ENGINEERING CHEMISTRY, 1934, 26 :758-761

[4] Vitamins in canned foods XI-A canned food diet [J].

Kohman, EF ;

Eddy, WH ;

Gurin, CZ .

INDUSTRIAL AND ENGINEERING CHEMISTRY, 1931, 23 :1064-1066

[5] Factors Influencing the Vitamin C Content of Vegetables [J].

Tressler, Donald K. ;

Mack, Guilford L. ;

King, C. G. .

AMERICAN JOURNAL OF PUBLIC HEALTH AND THE NATIONS HEALTH, 1936, 26 (09) :905-909