THE INFLUENCE OF OVERCOOKING VEGETABLES IN CAUSING SCURVY AMONG CHILDREN

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9 October 1920

journal article
research article
Published by BMJ in BMJ

Vol. 2 (3119), 546-548
https://doi.org/10.1136/bmj.2.3119.546

Abstract

No abstract available

This publication has 1 reference indexed in Scilit:

The Antiscorbutic Value of Cabbage. I. The Antiscorbutic and Growth Promoting Properties of Raw and Heated Cabbage
Biochemical Journal, 1918

Cited by 6 articles