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1. The effect of large-scale methods of preparation on the vitamin content of food. II., The carotene, ascorbic acid, niacin, thiamin, riboflavin, pantothenic acid, and biotin content of carrots

Author(s):

Koch, Fred G., author

Publication:

Washington, D.C. : Headquarters, Military District of Washington Nutrition Laboratory, Office of the Pentagon Post Restaurant Officer, 1 December 1945

Subject(s):

Daucus carota
Vitamins
Nutritive Value
United States

2. Ayo, calon pengantin wanita minumlah Tablet Tambah Darah

Publication:

[Indonesia] : Kantor Wilayah Departemen Kesehatan Propinsi Kalimantan Selatan : Kantor Wilayah Departemen Agama Propinsi Kalimantan Selatan, [19--?]

Subject(s):

Women's Health
Iron
Preconception Care
Tablets
Vitamins

3. Optimal calcium intake

Publication:

[Bethesda, Md. : Medical Arts and Photography Branch, National Institutes of Health, 1994]

Subject(s):

Calcium, Dietary
Dairy Products
Milk
Seafood
Vegetables
Vitamins

4. A Legacy of Life

Publication:

Wisconsin Alumni Association, September 1994

Subject(s):

Vitamins

Archival Collection:

The Joshua Lederberg Papers (Profiles in Science)

5. Eating vitamines: how to know and prepare the foods that supply these invisible life-guards, with two hundred tested recipes and menus for use in the home

Author(s):

Goudiss, C. Houston (Charles Houston), 1880- author

Publication:

New York : Funk & Wagnalls Company, 1922

Subject(s):

Vitamins
Cooking