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. 1919 Nov;13(3):306–328. doi: 10.1042/bj0130306

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

Rosamund Evelyn Barnes ¹, Eleanor Margaret Hume ¹

PMCID: PMC1258874 PMID: 16742866

306

Selected References

These references are in PubMed. This may not be the complete list of references from this article.

Chick H., Hume E. M., Skelton R. F. The Anti-Scorbutic Value of Cow's Milk. Biochem J. 1918;12(1-2):131–153. doi: 10.1042/bj0120131. [DOI] [PMC free article] [PubMed] [Google Scholar]
Delf E. M. 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. Biochem J. 1918;12(4):416–447. doi: 10.1042/bj0120416. [DOI] [PMC free article] [PubMed] [Google Scholar]

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