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9. The effect of large-scale methods of preparation on the vitamin content of food. II., The carotene, ascorbic acid, niacin, thiamin, riboflavin, pantothenic acid, and biotin content of carrots

10. Nutritive value of army rations

11. Nutritive value of army rations

36. First supplementary report on Project no. 30 -- Field test of acceptability and adequacy of U.S army C, K, 10-in-1 and Canadian army mess tin rations: subject: numerical requirements for statistically valid results in field test of acceptability of rations

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