Relative Anti-Scorbutic Value of Fresh, Dried and Heated Cow's Milk
- 1 November 1919
- journal article
- Published by Portland Press Ltd. in Biochemical Journal
- Vol. 13 (3) , 306-328
- https://doi.org/10.1042/bj0130306
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- The Anti-Scorbutic Value of Cow's MilkBiochemical Journal, 1918
- The Antiscorbutic Value of Cabbage. I. The Antiscorbutic and Growth Promoting Properties of Raw and Heated CabbageBiochemical Journal, 1918