A COMPARISON OF THE CALCULATED AND DETERMINED CALORIE AND VITAMIN CONTENTS OF MIXED DIETS

[61] The nicotinic acid content of common fruits and vegetables as prepared for human consumption [J]. JOURNAL OF NUTRITION, 1943, 25 (03) : 275 - 284

[62] SCHULTZ A. S., 1941, JOUR AMER CHEM SOC, V63, P632, DOI 10.1021/ja01847a514

[63] Schultz Alfred S., 1942, INDUST AND ENGINEER CHEM ANALYT ED, V14, P35, DOI 10.1021/i560101a013

[64] Influence of nicotinic acid on the fermentation method for vitamin B-1 determination [J]. JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1938, 60 : 1514 - 1515

[65] A fermentation test for vitamin B. II [J]. JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1937, 59 : 2457 - 2460

[66] Scrimshaw NS, 1944, J BIOL CHEM, V155, P79

[67] Semmons E. M., 1944, CANADIAN JOUR PUBL HEALTH, V35, P286

[68] SHERMAN HC, 1940, ESSENTIALS NUTRITION

[69] SHERMAN HC, 1943, ESSENTIALS NUTRITION

[70] SHERMAN HC, 1941, CHEM FOOD NUTRITION

[61] The nicotinic acid content of common fruits and vegetables as prepared for human consumption [J]. JOURNAL OF NUTRITION, 1943, 25 (03) : 275 - 284

[62] SCHULTZ A. S., 1941, JOUR AMER CHEM SOC, V63, P632, DOI 10.1021/ja01847a514

[63] Schultz Alfred S., 1942, INDUST AND ENGINEER CHEM ANALYT ED, V14, P35, DOI 10.1021/i560101a013

[64] Influence of nicotinic acid on the fermentation method for vitamin B-1 determination [J]. JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1938, 60 : 1514 - 1515

[65] A fermentation test for vitamin B. II [J]. JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1937, 59 : 2457 - 2460

[66] Scrimshaw NS, 1944, J BIOL CHEM, V155, P79

[67] Semmons E. M., 1944, CANADIAN JOUR PUBL HEALTH, V35, P286

[68] SHERMAN HC, 1940, ESSENTIALS NUTRITION

[69] SHERMAN HC, 1943, ESSENTIALS NUTRITION

[70] SHERMAN HC, 1941, CHEM FOOD NUTRITION