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Publikováno v:
The Journal of Nutrition. 4:267-279
In making use of the ultraviolet rays as an antirachitic activating agent, it is necessary, of course, to consider harmful or destructive effects which may be produced simultaneously as the food materials are exposed. It is well known that protein su
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f49d8d0a0a544cd7121864b9f8f712f1
https://doi.org/10.1093/jn/4.2.267
https://doi.org/10.1093/jn/4.2.267
