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The Energy Value of Oatmeal and the Digestibility and Absorption of its Proteins, Fats and Calcium

Published online by Cambridge University Press:  09 March 2007

R. A. McCance
Affiliation:
Department of Experimental Medicine, University of Cambridge
E. M. Glaser
Affiliation:
Department of Experimental Medicine, University of Cambridge
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Abstract

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Type
Research Article
Copyright
Copyright © The Nutrition Society 1948

References

Committee on Calorie Conversion Factors and Food Composition Tables, Convened by the Nutrition Division of the Food and Agriculture Organization of the United Nations. (1947). Energy- Yielding Components of Food and Computation of Calorie Values. Washington: Food and Agriculture Organization of the United Nations.Google Scholar
McCance, R. M. & Lawrence, R. D. (1929). Spec. Rep. Sér. med. res. Coun., Lond., no. 135.Google Scholar
McCance, R. A. & Walsham, C. M. (1948) Brit. J. Nutrit. 2, 26.CrossRefGoogle Scholar
McCance, R. A., Widdowson, E. M., Moran, T., Pringle, W. J. S. & Macrae, T. F. (1945) Biochem. J. 39, 213.CrossRefGoogle Scholar
McCance, R. A. & Widdowson, E. M. (1946). Spec. Rep. Ser. med. Res. Coun., Lond., no. 235, 2nd ed.Google Scholar
Macrae, T. F., Hutchinson, J. C. D., Irwin, J. O., Bacon, J. S. D. & McDougall, E. I. (1942) J. Hyg., Camb., 42, 423.CrossRefGoogle Scholar
Moran, T. & Pace, J. (1942) Nature, Lond., 150, 224.CrossRefGoogle Scholar
Rubner, M. (1915). Arch. Anat. Physiol., Lpz., Physiol. P. 135.Google Scholar
Rubner, M. (1917). Arch. Anat. Physiol., Lpz., Physiol. p. 245.Google Scholar
Sherman, H. C. (1937). The Chemistry of Food and Nutrition, 5th ed. New York: The Macmillan Co.Google Scholar
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