[5] “Chemistry of Food and Nutrition” (2d ed.), by Sherman.
[6] “The Basis of Nutrition,” by Graham Lusk.
[7] “Food Products,” by Henry Sherman.
[8] Abstracts made from thirteen papers from the Laboratory of Physiological Chemistry, Jefferson Medical College, Philadelphia; published in the “American Journal of Physiology and Science,” by Minna C. Denton. U.S. Department of Agriculture.
[9] “Chemistry of Food and Nutrition” (revised), p. 333, by Henry Sherman.
[10] “Chemistry of Food and Nutrition” (revised edition), by Sherman.
[11] “The Vitamine Manual,” p. 64, by Walter Eddy
[12] Courtesy of Dr. E. V. McCollum.
[13] Milk from cows whose diet has been deficient in vitamines shows a like deficiency in vitamine content—the same is true of mother’s milk.
[14] “The Vitamine Manual,” p. 64, by Walter H. Eddy.