CHICK, H., AND SMITH, A.: The relative content of antiscorbutic principle in lemons and limes. Lancet, London, 1918, ii, 735.
CHICK, H., AND RHODES, M.: An investigation of the antiscorbutic value of the raw juices of root vegetables. Lancet, London, 1918, ii, 774.
CHICK, H., HUME, E. M., AND SKELTON, R. F.: The antiscorbutic value of cow's milk. Biochem. J., 1918, xii, 131.
CHICK, H., AND HUME, E. M.: Note on the importance of accurate and quantitative measurements in experimental work on nutrition and accessory food factors. J. Biol. Chem., 1919, xxxix, 203.
CHICK, H., HUME, E. M., AND SKELTON, R. F.: The antiscorbutic value of some Indian dried fruits (tamarind, cocum, and mango). Lancet, 1919, ii, 322.
CHICK, H., AND DELF, E. M.: The antiscorbutic value of dry and germinated seeds. Biochem. J., 1919, xiii, 199.
CHICK, H., AND HUME, E. M.: The production in monkeys of symptoms closely resembling pellagra by prolonged feeding on a diet of low protein content. Biochem. J., 1920, xiv, 135.
CHICK, H., AND DALYELL, E. J.: The present position of vitamines in clinical medicine. Brit. Med. Journ., 1920, ii, 151.
CHICK, H., AND DALYELL, E. J.: The influence of overcooking vegetables in causing scurvy among children. Brit. Med. Journ., 1920, ii, 546.
CHICK, H., AND DALYELL, E. J.: Epidemic of scurvy among children. Z.
Kinderheilk, 1920, xxvi, 257.