Last updated 10th July 2024: Online ordering is currently unavailable due to technical issues. We apologise for any delays responding to customers while we resolve this. For further updates please visit our website https://www.cambridge.org/news-and-insights/technical-incident

Skip to main content Accessibility help

British Journal of Nutrition

An International Journal of Nutrition

Journal Home

Only show content I have access to (60)

Over 3 years (60)

View selected items
Save to my bookmarks
Export citations
Download PDF (zip)
Save to Kindle
Save to Dropbox
Save to Google Drive
Save content to
To save this undefined to your undefined account, please select one or more formats and confirm that you agree to abide by our usage policies. If this is the first time you used this feature, you will be asked to authorise Cambridge Core to connect with your undefined account. Find out more about saving content to .

To save this article to your Kindle, first ensure coreplatform@cambridge.org is added to your Approved Personal Document E-mail List under your Personal Document Settings on the Manage Your Content and Devices page of your Amazon account. Then enter the ‘name’ part of your Kindle email address below. Find out more about saving to your Kindle.

Note you can select to save to either the @free.kindle.com or @kindle.com variations. ‘@free.kindle.com’ emails are free but can only be saved to your device when it is connected to wi-fi. ‘@kindle.com’ emails can be delivered even when you are not connected to wi-fi, but note that service fees apply.

Find out more about the Kindle Personal Document Service.

Please be advised that item(s) you selected are not available.
You are about to save
British Journal of Nutrition
ISSN: 0007-1145

EISSN: 1475-2662

URL: /core/journals/british-journal-of-nutrition
Your Kindle email address

Please provide your Kindle email.

@free.kindle.com @kindle.com (service fees apply)

By using this service, you agree that you will only keep content for personal use, and will not openly distribute them via Dropbox, Google Drive or other file sharing services

British Journal of Nutrition

An International Journal of Nutrition

Refine listing

Actions for selected content:

Volume 6 - February 1952

Research Article

Factors Affecting the Utilization of Food by Dairy Cows: 5. The Digestibility and Rate of Passage of Foods during L-Thyroxine Administration

Factors Affecting the Utilization of Food by Dairy Cows: 6. The Rate of Contraction of the Reticulum

Nutrition and Gastro-intestinal Helminths in Sheep on Hill Grazing: The Effect of a Dietary Supplement on Faecal Wormegg Counts, Worm Burden, Body-weight and Wool Production

Observations on the Vitamin Metabolism of the Common Fowl: 2. The Effects of Oestrogen and Progesterone Injections in Immature Pullets on the Riboflavin Content of the Magnum

Variations in the Composition of Egg-yolk Pigment

Antibiotics and Liver Extract for Suckling Pigs

Bone as a Skeletal Structure and as a Mineral Reserve

The Evolution of Bone as Tissue and Organ

Bone as a Skeletal Structure

Growth of Bone

Bone as a Mineral Reserve

Bone and Toxic Minerals

Radiology of Bones in Health and Disease

Diet in Relation to Renal and Cardio-vascular Disease

Introduction to the Subject of Diet in Hypertension and Renal Disease

Salt and Hypertension

Diet and Chronic Renal Disease

Diet in Heart Disease

Clinical Aspects of Nutritional Problems in Obliterative Vascular Disease

Physiological Aspects of Nutritional Problems in Obliterative Vascular Disease

Index of Authors

Index of Authors

Index of Subjects

Index of Subjects

British Journal of Nutrition

An International Journal of Nutrition

Refine listing

Actions for selected content:

Save Search

Volume 6 - February 1952

Research Article

Bone as a Skeletal Structure and as a Mineral Reserve

Diet in Relation to Renal and Cardio-vascular Disease

Index of Authors

Index of Subjects