Effect of Increasing Food Protein Upon the Calcium Content of the Body
Author(s) -
H. C. Sherman,
M. S. Ragan,
Mary E. R. Bal
Publication year - 1947
Publication title -
proceedings of the national academy of sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 5.011
H-Index - 771
eISSN - 1091-6490
pISSN - 0027-8424
DOI - 10.1073/pnas.33.12.356
Subject(s) - calcium , chemistry , food science , calcium binding protein , biochemistry , organic chemistry
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