| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
“—Amid a Constant Shower of Robots”
|
|
|
|
21 |
6 |
p. 363-364
|
artikel
|
| 2 |
Appointments and Promotions, Army Medical Department Dietitians
|
|
|
|
21 |
6 |
p. 376-379
|
artikel
|
| 3 |
Ascorbic Acid Content of Food Served to Army Students1
|
KRAMER, MARTHA M.
|
|
|
21 |
6 |
p. 348-350
|
artikel
|
| 4 |
Ascorbic Acid Content of Fruits and Vegetables Used in an Institution1
|
SCHAUSS, VIRGINIA
|
|
|
21 |
6 |
p. 364-366
|
artikel
|
| 5 |
Book Reviews
|
|
|
|
21 |
6 |
p. 380-382
|
artikel
|
| 6 |
Carotene and Ascorbic Acid in Fresh and Salted Vegetables1
|
HARRIS, SARAH C.
|
|
|
21 |
6 |
p. 360-362
|
artikel
|
| 7 |
Cholesterol Content of Foods1
|
OKEY, RUTH
|
|
|
21 |
6 |
p. 341-344
|
artikel
|
| 8 |
Contents
|
|
|
|
21 |
6 |
p. i
|
artikel
|
| 9 |
Current Literature
|
|
|
|
21 |
6 |
p. 383-401
|
artikel
|
| 10 |
Effect of Washing and Cooking Upon the Thiamin Content of Brown and Partially Polished Rice1
|
MILLER, CAREY D.
|
|
|
21 |
6 |
p. 345-347
|
artikel
|
| 11 |
News Notes
|
|
|
|
21 |
6 |
p. 402-412
|
artikel
|
| 12 |
Quality Food Preparation and Service in a Large Army Hospital
|
WICKLIFFE M.D.D., A.U.S., CAPT. NELL
|
|
|
21 |
6 |
p. 368-372
|
artikel
|
| 13 |
Some Practical Problems in Food Composition
|
EBBS, JANE C.
|
|
|
21 |
6 |
p. 351-353
|
artikel
|
| 14 |
Supply of The Army1
|
COX WAC, A.U.S., CAPT. EDNA L.
|
|
|
21 |
6 |
p. 372-376
|
artikel
|
| 15 |
The Dietitian in The Royal Canadian Navy
|
COMDR, PAYMASTER LT.
|
|
|
21 |
6 |
p. 366-368
|
artikel
|
| 16 |
The Literature on Nutrition
|
|
|
|
21 |
6 |
p. 363
|
artikel
|
| 17 |
The Nutritive Value of Canned Foods: Viii. Distribution of Proximate and Mineral Nutrients In The Drained and Liquid Portions of Canned Vegetables1
|
KRAMER, AMIHUD
|
|
|
21 |
6 |
p. 354-356
|
artikel
|
| 18 |
The Nutritive Value of Canned Foods: X. Further Studies on Riboflavin, Niacin and Pantothenic Acid1
|
IVES, MARGARET
|
|
|
21 |
6 |
p. 357-359
|
artikel
|
Tijdschrift beschrijving