Literature DB >> 16742964

The Antiscorbutic Value of Dried Milk.

H Jephcott1, A L Bacharach.   

Abstract

Year:  1921        PMID： 16742964      PMCID： PMC1258966          DOI： 10.1042/bj0150129

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


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  5 in total

1.  Effect of Heat on the Anti-Scorbutic Accessory Factor of Vegetable and Fruit Juices.

Authors:  E M Delf
Journal:  Biochem J       Date:  1920-04       Impact factor: 3.857

2.  The Antiscorbutic Factor in Lemon Juice.

Authors:  A Harden; S S Zilva
Journal:  Biochem J       Date:  1918       Impact factor: 3.857

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

Authors:  R E Barnes; E M Hume
Journal:  Biochem J       Date:  1919-11       Impact factor: 3.857

4.  The Action of Ozone on the Fat-soluble Factor in Fats: Preliminary Note.

Authors:  S S Zilva
Journal:  Biochem J       Date:  1920-12       Impact factor: 3.857

5.  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
  5 in total

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