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The Vitamine Manual Part 18

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SEIDELL, A.: The vitamine content of brewer's yeast. J. Biol. Chem., 1917, xxix, 145.

SEIDELL, A.: The chemistry of the vitamines. J. Ind. and Eng. Chem., 1920, xiii, 72.

SEKINE, H.: Nutritive defect of condensed milks. J. Tokyo Chem. Soc., 1920, xli, 439.

SEKINE, H.: Vitamine A in Fish Oils. J. Tokyo Chem. Soc., 1920, xli, 426.



SHEARER: On the presence of an accessory food factor in the nasal secretion and its action on the growth of meningococcus and other pathogenic bacteria. Lancet, London, 1917, i, 59.

SHERMAN, H. C., WHEELER AND YATES: Experiment on the nutritive value of maize protein and on the P and Ca requirements of healthy women. J. Biol.

Chem., 1918, x.x.xiv, 383

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SHERMAN, WINTERS AND PHILLIPS: The efficiency of oat protein in adult human nutrition. J. Biol. Chem., 1919, x.x.xix, 53.

SHERMAN, MACLEOD, F. L., AND REAMER, M. M.: Preliminary experiments with the fat-soluble vitamine. Proc. Soc. Exp. Biol. and Med., 1920, xviii, 41.

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STEENBOCK AND GROSS: Fat-soluble vitamine II. The fat-soluble vitamine content of roots, together with some observations on their water-soluble content. J. Biol. Chem., 1919, xl, 501.

STEENBOCK, AND BOUTWELL: Fat-soluble vitamine III. The comparative nutritive value of white and yellow maizes. J. Biol. Chem., 1920, xli, 81.

STEENBOCK AND GROSS: Fat-soluble vitamine IV. The fat-soluble vitamine content of green plant tissues together with some observations on their water-soluble vitamine content. J. Biol. Chem., 1920, xli, 149.

STEENBOCK AND BOUTWELL: Fat-soluble vitamine V. Thermostability of the fat-soluble vitamine in plant materials. J. Biol. Chem., 1920, xli, 163.

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STEENBOCK AND BOUTWELL: Fat-soluble vitamine VI. The extractability of the fat-soluble vitamine from carrots, alfalfa and yellow corn by fat- solvents. J. Biol. Chem., 1920, xlii, 131.

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SULLIVAN, M. X., AND VOEGTLIN, C.: The relation of the lipoids to vitamines. J. Biol. Chem., 1916, xxiv, 17.

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Bull. 120. U. S. Public Health Reports.

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The Vitamine Manual Part 18 summary

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