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January 1949

Volume 25Issue 1p10-98

Recent Revisions in the Recommended Dietary Allowance

Translating Dietary Allowances into Foods And Diets

Influence of Various Levels of Thiamine Intake on Physiologic Response. III. Reaction Time

The Composition of Chinese Foods

Effect of Electronic Coolling On Nutritive Value of Food

Effect of Food Supplements on Growth, Reproduction, and Lactation

Thiamine and Riboflavin Retention in Pork Sausage

Editorial

Current Comment

Book Reviews

Current Literature

News Notes

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