The retention of calcium and phosphorus by the rat from wholemeal bread, with and without added calcium, and from white bread fortified with calcium and vitamin B1

Research Article| January 01 1945 The retention of calcium and phosphorus by the rat from wholemeal bread, with and without added calcium, and from white bread fortified with calcium and vitamin B1 K. M. Henry; K. M. Henry 1The National Institute for Research in Dairying, University of Reading Search for other works by this author on: This Site PubMed Google Scholar S. K. Kon S. K. Kon 1The National Institute for Research in Dairying, University of Reading Search for other works by this author on: This Site PubMed Google Scholar Biochem J (1945) 39 (2): 117–122. https://doi.org/10.1042/bj0390117 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn MailTo Cite Icon Cite Get Permissions Citation K. M. Henry, S. K. Kon; The retention of calcium and phosphorus by the rat from wholemeal bread, with and without added calcium, and from white bread fortified with calcium and vitamin B1. Biochem J 1 January 1945; 39 (2): 117–122. doi: https://doi.org/10.1042/bj0390117 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentAll JournalsBiochemical Journal Search Advanced Search This content is only available as a PDF.