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This textbook on the composition of foods and of food accessories, including a discussion of their production and preservation, is clear, concise, and quite complete. It is rather unfortunate that in this, and other recent German publications, the term vitamin D is suggested for the water soluble growth promoting portion of vitamin B; while the antirachitic oil soluble vitamin, for which the letter D has been proposed in this country, is classed with vitamin A. It is most desirable that some agreement on these terms be arrived at as soon as possible, before hopeless confusion ensues.
Die Chemie der Nahrungs- und Genussmittel:. JAMA. 1927;88(20):1590. doi:10.1001/jama.1927.02680460060036
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