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Volume 1 - Issue 2-3 - December 1947

Contents

Page 1 of 2

Abstract

  • Abstracts of Communications: The Forty-second* Meeting of the Nutrition Society

  • Published online by Cambridge University Press:
    09 March 2007, pp. ix-xii
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Prelims

  • Directions to Contributors

  • Published online by Cambridge University Press:
    09 March 2007, pp. xiii-xiv
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Other

  • Nomenclature of Amino-acids

  • Published online by Cambridge University Press:
    09 March 2007, p. 109
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Obituary

  • Professor Dr Med. Louis Sigurd Fridericia

  • S. K. Kon
  • Published online by Cambridge University Press:
    09 March 2007, pp. 111-112
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Research Article

  • The Relationship between Carotene Concentration and Vitamin A Activity of Carrots for Rats

  • V. H. Booth
  • Published online by Cambridge University Press:
    09 March 2007, pp. 113-126
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  • Feeding Requirements of Young Cattle

  • V. Steensberg
  • Published online by Cambridge University Press:
    09 March 2007, pp. 139-160
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  • Levels of Serum Alkaline Phosphatase among Infants (2–27 Months) in the British Zone of Germany*

  • Margaret I. Stern
  • Published online by Cambridge University Press:
    09 March 2007, pp. 182-185
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  • The Estimation of the Metabolic Rate in the Starvation State

  • J. Beattie, Philippa H. Herbert
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    09 March 2007, pp. 185-191
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  • Basal Metabolism during Recovery from Severe Undernutrition

  • J. Beattie, Phillippa H. Herbert
  • Published online by Cambridge University Press:
    09 March 2007, pp. 192-202
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  • Nitrogen Balances during Recovery from Severe Undernutrition

  • J. Beattie, Philippa H. Herbert, D. J. Bell
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    09 March 2007, pp. 202-219
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  • Nutrition of Domestic Rabbits: 1. The Effect of Nutrition on the Carcass Composition of the Rabbit

  • J. C. D. Hutchinson
  • Published online by Cambridge University Press:
    09 March 2007, pp. 219-230
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The Preservation, Colouring and Flavouring of Foods

  • Azo-dyes and Experimental Liver Tumours

  • R. C. Garry, J. W. Cook
  • Published online by Cambridge University Press:
    09 March 2007, pp. 245-253
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  • The Chemical Preservation, Colouring and Flavouring of Foodstuffs with Special Reference to Fruit and Vegetables

  • R. W. Money
  • Published online by Cambridge University Press:
    09 March 2007, pp. 253-258
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  • Nutritional Aspects of the Chemical Preservation, Colouring and Flavouring of Fruit and Vegetables

  • L. C. Baker
  • Published online by Cambridge University Press:
    09 March 2007, pp. 258-262
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  • The Preservation of Fruit-juice Products, with Special Reference to Nutritional Value

  • Vernon L. S. Charley
  • Published online by Cambridge University Press:
    09 March 2007, pp. 262-268
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  • The Action of Salts and other Substances Used in the Curing of Bacon and Ham

  • E. H. Callow
  • Published online by Cambridge University Press:
    09 March 2007, pp. 269-274
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British Needs and Resources of Calories, Protein and Calcium

  • The Food Needs of the United Kingdom

  • E. R. Bransby, H. E. Magee, M. C. Bowley, B. R. Stanton
  • Published online by Cambridge University Press:
    09 March 2007, pp. 275-283
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Page 1 of 2