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引用本文的文献
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Public Health Aspects of Frozen Foods.
Am J Public Health Nations Health. 1932 Jun;22(6):601-11. doi: 10.2105/ajph.22.6.601.
2
FOOD AND DRUGS.
Am J Public Health (N Y). 1926 Mar;16(3):327-31. doi: 10.2105/ajph.16.3.327.
3
The preservation of the antiscorbutic vitamin in lemon juice.
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A Note on the Conservation of the Potency of Concentrated Antiscorbutic Preparations.
Biochem J. 1923;17(3):416-7. doi: 10.1042/bj0170416.
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Determination of the Minimum Doses of some fresh Citrus Fruit Juices which will protect a Guinea-Pig from Scurvy, together with some Observations on the Preservation of such Juices.
Biochem J. 1921;15(1):83-103. doi: 10.1042/bj0150083.
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Oxidising Enzymes. IV. The Distribution of Oxidising Enzymes among the Higher Plants.
Biochem J. 1921;15(1):107-12. doi: 10.1042/bj0150107.
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Effect of Heat on the Anti-Scorbutic Accessory Factor of Vegetable and Fruit Juices.
Biochem J. 1920 Apr;14(2):211-28. doi: 10.1042/bj0140211.
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The Anti-Scorbutic Value of Cow's Milk.
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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.
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