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December 1, 1920Biochemical JournalOpen Access

Researches on the Fat-soluble Accessory Factor (Vitamin A). VI: Effect of Heat and Oxygen on the Nutritive Value of Butter

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JDJ. C. DrummondCourtauld Institute of ArtKCKatharine Hope CowardUniversity of London

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Drummond et al. (1920) studied this question.

synapsesocial.com/papers/6a8917696abbd4965f28b26ehttps://doi.org/10.1042/bj0140734
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1The Effects of Heat and Aeration upon the Fat-soluble Vitamine1920 · 43 citations
  2. 2The Action of Ultra-Violet Rays on the Accessory Food Factors1919 · 33 citations
  3. 3Researches on the Fat-soluble Accessory Substance. I. Observations upon its Nature and Properties1919 · 43 citations
  4. 4Researches on the Fat-soluble Accessory Substance. III: Technique for carrying out Feeding Tests for Vitamin A (Fat-soluble A)1920 · 29 citations
  5. 5The Antiscorbutic Value of Cabbage. I. The Antiscorbutic and Growth Promoting Properties of Raw and Heated Cabbage1918 · 36 citations