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Flour and bread, prepared with or without treatment with chlorine dioxide, as long-term sources of vitamin E for rats

Published online by Cambridge University Press:  09 March 2007

T. Moore ,
I. M. Sharman  and
R. J. Ward
T. Moore
Affiliation:
Dunn Nutritional Laboratory, University of Cambridge and Medical Research Council
I. M. Sharman
Affiliation:
Dunn Nutritional Laboratory, University of Cambridge and Medical Research Council
R. J. Ward
Affiliation:
Dunn Nutritional Laboratory, University of Cambridge and Medical Research Council
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Abstract

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Type
Research Article
Information
British Journal of Nutrition , Volume 12 , Issue 2 , May 1958 , pp. 215 - 226
Copyright
Copyright © The Nutrition Society 1958

References

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