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Vitamin Content of Foods

Esther Peterson DanielHazel Edith Munsell

其他書名	A Summary of the Chemistry of Vitamins, Units of Measurement, Quantitative Aspects in Human Nutrition and Occurrence in Foods
出版	U.S. Department of Agriculture, 1937
URL	http://books.google.com.hk/books?id=I6IRGA1E2RIC&hl=&source=gbs_api
EBook	FULL_PUBLIC_DOMAIN

註釋This bulletin brings together quantitative data on the occurrence of vitamins A, B, C, D, and G in foods, and includes a brief summary of the chemical nature of each of these factors and some of the more common units used at various times to indicate vitamin concentration in foods. Although there is still little information on vitamin requirements in human beings, a few data relative to certain aspects of this question are discussed.