Articles, 1919-1933

File — Communal Collections Box: 30, Placement: 02, Folder: 1

Identifier: Folder 1

Staff Only

Scope and Contents

Digestibility of Bacon, Blunt, Katharine; Mallon, Marguerite G. Reprinted from the Journal of Biological Chemistry, vol. XXXVIII, no. 1, May, 1919, pp. 43-48. [2 copies]

Vitamin A Content of Lard Obtained from Hogs on a Control Ration, Mallon, Marguerite G.; Clark, Marjorie. Reprinted from the Journal of Biological Chemistry, vol. LIV, no. 4, December, 1922, pp. 763-766. [2 copies]

A Note of the Calcium Retention on a High and Low Fat Diet, Mallon, Marguerite G.; Jordan, Ruth; Johnson, Margaret. Reprinted from the Journal of Biological Chemistry, vol, LXXXVIII, no. 1, August, 1930, pp. 163-167. [2 copies]

A Study of the Calcium Retention of American Cheddar Cheese, Mallon, Marguerite G.; Johnson, L. Margaret; Darby, Clara R. A reprint from The Journal of Nutrition, vol. V, no. 2, March, 1932.

The Calcium Retention on a Diet Containing Leaf Lettuce, Mallon, Marguerite G.; Johnson, L. Margaret; Darby, Clara R. A reprint from The Journal of Nutrition, vol. VI, no. 3, May, 1933, pp. 303-311. [2 copies]