Skip to main content Accessibility help

Proceedings of the Nutrition Society

Journal Home

Only show content I have access to (22)

Over 3 years (22)

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
Proceedings of the Nutrition Society
ISSN: 0029-6651

EISSN: 1475-2719

URL: /core/journals/proceedings-of-the-nutrition-society
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

Proceedings of the Nutrition Society

Refine listing

Actions for selected content:

Volume 17 - Issue 1 - March 1958

Other

Abstracts of Communications

Prelims

Directions to contributors

Flour and Bread

Wheat and bread. A historical introduction

The essentials of the flour-milling process

Problems and pleasures of human experiments

The report of the panel on flour

Nutritional aspects of high–extraction flour

The case for fortified flour

Analytical problems in the determination and control of extraction rates of flour

The Nutrition of the Very Young

Nutrition in the neonatal period

Some theoretical and practical difficulties in neonatal feeding

The nutrition of young animals

Idiopathic hypercalcaemia of infants

Hypercalcaemia in infants and young animals

The Nutritive Value of Proteins

The nutritive value of proteins: general considerations

Biological methods of evaluating protein quality

Chemical methods of evaluating protein quality

The importance of protein quality in animal feeding

The quantity and quality of protein for human nutrition

Nitrogen balance after injuries

Proceedings of the Nutrition Society

Refine listing

Actions for selected content:

Save Search

Volume 17 - Issue 1 - March 1958

Other

Prelims

Flour and Bread

The Nutrition of the Very Young

The Nutritive Value of Proteins