Literature DB >> 16742866

Relative Anti-Scorbutic Value of Fresh, Dried and Heated Cow's Milk.

R E Barnes1, E M Hume.   

Abstract

Entities:  

Year:  1919        PMID： 16742866      PMCID： PMC1258874          DOI： 10.1042/bj0130306

Source DB:  PubMed          Journal:  Biochem J        ISSN： 0264-6021            Impact factor:   3.857


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  2 in total

1.  The Antiscorbutic Value of Cabbage. I. The Antiscorbutic and Growth Promoting Properties of Raw and Heated Cabbage: with an appendix by F. M. Tozer, On the Histological Diagnosis of Experimental Scurvy.

Authors:  E M Delf
Journal:  Biochem J       Date:  1918       Impact factor: 3.857

2.  The Anti-Scorbutic Value of Cow's Milk.

Authors:  H Chick; E M Hume; R F Skelton
Journal:  Biochem J       Date:  1918       Impact factor: 3.857
  2 in total
  5 in total

1.  Investigation of the Anti-scorbutic Value of Full Cream Sweetened Condensed Milk by Experiments with Monkeys.

Authors:  E M Hume
Journal:  Biochem J       Date:  1921       Impact factor: 3.857

2.  The Antiscorbutic Value of Dried Milk.

Authors:  H Jephcott; A L Bacharach
Journal:  Biochem J       Date:  1921       Impact factor: 3.857

3.  The Influence of the Cow's Diet on the Fat-soluble Vitamins of Winter Milk.

Authors:  J Golding; K M Soames; S S Zilva
Journal:  Biochem J       Date:  1926       Impact factor: 3.857

4.  The Production in Monkeys of Symptoms closely resembling those of Pellagra, by Prolonged Feeding on a Diet of Low Protein Content.

Authors:  H Chick; E M Hume
Journal:  Biochem J       Date:  1920-04       Impact factor: 3.857

5.  Public Health Weekly Reports for OCTOBER 6, 1922.

Authors: 
Journal:  Public Health Rep       Date:  1922-10-06       Impact factor: 2.792
  5 in total

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