[ADVANCES IN THE FIELD OF NUTRITION PHYSIOLOGY DURING THE LAST 25 YEARS].
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Coloring Agents↗
Biomedical subjects
J WEITS
Publications and source records attributed to J WEITS.
[VITAMIN C CONTENT OF VEGETABLES COOKED ACCORDING TO PRESENT METHODS].
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Ascorbic Acid↗
[WEIGHT CHANGES WHICH VEGETABLES UNDERGO BY COOKING].
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Cooking↗
[THE ANTAGONISM BETWEEN VITAMIN A AND VITAMIN D].
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Cholestanes↗
[ERNST MANGOLD, 1879-1961].
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History, 19th Century↗
[NUTRITIONAL VALUE AND ORGANOLEPTIC PROPERTIES OF CANNED VEGETABLES].
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Food Preservation↗
[FACTORS INFLUENCING THE NUTRITIONAL VALUE OF FOODS PREPARED ON A LARGE SCALE].
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Food↗
[ORGANOLEPTIC PROPERTIES, THIAMINE CONTENT AND ASCORBIC ACID CONTENT OF CANNED AND FROZEN VEGETABLES].
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Ascorbic Acid↗
[Effect of light of different wave lengths on evaluation of taste and smell].
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Humans↗
[The influence of whole meal bread on calcium metabolism in school children].
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Bread↗
[Orienting investigation on the effect of a high-fat reducing diet on the cholesterol content of the blood serum].
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Cholesterol↗
The influence of carotene and vitamin A on the antirachitic action of vitamin D.
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Ascorbic Acid↗
On growth of rats on rations with high content of various fats.
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Animals↗
A factor in hay inhibiting the action of vitamin D.
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Humans↗