From the Department of Nutrition, Harvard School of Public Health, the Department of Biological Chemistry and the Department of Medicine, Harvard Medical School; the Medical Services of the Peter Bent Brigham Hospital, and the Thorndike Memorial Laboratory, Second and Fourth Medical Services (Harvard), Boston City Hospital.
Council on Foods and Nutrition. JAMA. 1945;127(15):985–989. doi:10.1001/jama.1945.02860150029007
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