Vitamin content of foods
1937
Daniel, Esther Peterson | Munsell, Hazel E. (Hazel Edith)
This bulletin brings together quantitative data on the occurrence of vitamins A, B, C, D, and G in foods, and includes a brief summary of the chemical nature of each of these factors and some of the more common units used at various times to indicate vitamin concentration in foods. Although there is still little information on vitamin requirements in human beings, a few data relative to certain aspects of this question are discussed.
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Издатель For sale by the Supt. of Docs. | Washington, D.C. : U.S. Dept. of Agriculture : For sale by the Supt. of Docs., 1937
Эту запись предоставил National Agricultural Library