Cheltine foods.

被引：0

作者：

不详

机构：

来源：

LANCET | 1900年 / 1卷

关键词：

D O I：

暂无

中图分类号：

R5 [内科学];

学科分类号：

1002 ; 100201 ;

摘要：

引用

页码：1908 / 1908

页数：1

共 50 条

[1] Cheltine foods
Dixon, WE
LANCET, 1900, 2 : 52 - 52
[2] Preservatives in foods.
不详
BRITISH MEDICAL JOURNAL, 1916, 1916 : 430 - 430
[3] The adulteration of foods.
Cochran, CB
JOURNAL OF THE FRANKLIN INSTITUTE, 1905, 160 : 127 - 137
[4] Smothered southern foods.
Sutton, Judith
LIBRARY JOURNAL, 2006, 131 (09) : 125 - 125
[5] Bronchial hyperreactivity and foods.
Rufin, P
REVUE FRANCAISE D ALLERGOLOGIE ET D IMMUNOLOGIE CLINIQUE, 1996, 36 (02): : 107 - 112
[6] Occupational reactions to foods.
Aresery M.
Lehrer S.B.
Current Allergy and Asthma Reports, 2002, 2 (1) : 78 - 86
[7] Trends in Hispanic foods.
Wall, A
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2005, 229 : U42 - U42
[8] The ionisable iron in foods.
Shackleton, L
McCance, RA
BIOCHEMICAL JOURNAL, 1936, 30 : 582 - 591
[9] Hazardous chemicals in foods.
Wilk, IJ
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1997, 214 : 19 - CHAS
[10] The vitamines in green foods.
Osborne, TB
Mendel, LB
JOURNAL OF BIOLOGICAL CHEMISTRY, 1919, 37 (01) : 187 - 200