| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Book Reviews
|
|
|
|
25 |
1 |
p. 68-69
|
artikel
|
| 2 |
CONTENTS
|
|
|
|
25 |
1 |
p. 10
|
artikel
|
| 3 |
Current Literature
|
|
|
|
25 |
1 |
p. 70-79
|
artikel
|
| 4 |
Effect of Electronic Cooking on Nutritive Value of Foods 1
|
Thomas, Miriam Higgins
|
|
|
25 |
1 |
p. 39-45
|
artikel
|
| 5 |
Effect of Food Supplements on Growth, Reproduction, and Lactation 1
|
Junqueira, Plinio R.
|
|
|
25 |
1 |
p. 46-49
|
artikel
|
| 6 |
INCREASING THE “INVISIBLE MILK” IN THE DAILY FOOD INTAKE
|
Balsley, Marie Bernds
|
|
|
25 |
1 |
p. 58-67
|
artikel
|
| 7 |
Influence of Various Levels of Thiamine Intake on Physiologic Response 1 . III. Reaction Time
|
Tuttle, W.W.
|
|
|
25 |
1 |
p. 21-27
|
artikel
|
| 8 |
News Notes
|
|
|
|
25 |
1 |
p. 80-98
|
artikel
|
| 9 |
NUTRITION FOUNDATION, MAKES GRANT TO A.D.A. FOR MARY SWARTZ ROSE FELLOWSHIP
|
|
|
|
25 |
1 |
p. 53
|
artikel
|
| 10 |
Recent Revisions in the Recommended Dietary Allowances 1
|
Jeans M.D., P.C.
|
|
|
25 |
1 |
p. 13-17
|
artikel
|
| 11 |
The Composition of Chinese Foods 1
|
Harris, Robert S.
|
|
|
25 |
1 |
p. 28-38
|
artikel
|
| 12 |
THE MASTER MIX IN QUANTITY
|
Kirkpatrick, Edith
|
|
|
25 |
1 |
p. 54-58
|
artikel
|
| 13 |
Thiamine and Riboflavin Retention in Pork Sausage 1
|
Noble, Isabel
|
|
|
25 |
1 |
p. 50-52
|
artikel
|
| 14 |
Translating Dietary Allowances into Foods and Diets 1
|
Maynard Ph.D., D.Sc., L.A.
|
|
|
25 |
1 |
p. 18-20
|
artikel
|
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