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Volume 24 - March 1965

Contents

Page 2 of 2

Amino Acid Imbalance

  • Amino Acid Imbalance*

  • A. E. Harperand, Q. R. Rogers
  • Published online by Cambridge University Press:
    28 February 2007, pp. 173-190
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Major Elements in Nutrition

  • The importance of hypocalcaemia in the development of hypomagnesaemic tetany

  • R. G. Hemingway, N. S. Ritchie
  • Published online by Cambridge University Press:
    28 February 2007, pp. 54-63
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  • Renal mechanisms of potassium depletion

  • Annet. T. Lambie
  • Published online by Cambridge University Press:
    28 February 2007, pp. 63-73
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Amino Acid Imbalance

  • The balancing of amino acid mixtures and proteins

  • A. E. Bender
  • Published online by Cambridge University Press:
    28 February 2007, pp. 190-196
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Major Elements in Nutrition

  • The role of the kidney in sodium and potassium balance in the cow

  • E. C. Pickering
  • Published online by Cambridge University Press:
    28 February 2007, pp. 73-80
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Amino Acid Imbalance

  • The concept of agent and target in amino acid interactions

  • D. Lewis
  • Published online by Cambridge University Press:
    28 February 2007, pp. 196-202
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Availability of Minerals in Foods of Plant Origin

  • Mineral availability and techniques for its measurement

  • A. Thompson
  • Published online by Cambridge University Press:
    28 February 2007, pp. 81-88
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Amino Acid Imbalance

  • A comparative study of performance on high-protein diets of unbalanced amino acid composition

  • K. J. Carpenterand, H. J. H. De Muelenaere
  • Published online by Cambridge University Press:
    28 February 2007, pp. 202-209
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  • Effects of amino acid excess on metabolism

  • H. N. Munro
  • Published online by Cambridge University Press:
    28 February 2007, pp. 209-215
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Availability of Minerals in Foods of Plant Origin

  • Availability of minerals in foods of plant origin

  • M. Kirchgessner
  • Published online by Cambridge University Press:
    28 February 2007, pp. 89-99
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Index of Authors

  • Index of Authors

  • Published online by Cambridge University Press:
    28 February 2007, pp. 217-219
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Availability of Minerals in Foods of Plant Origin

  • Factors which affect the availability of magnesium

  • A. D. Care
  • Published online by Cambridge University Press:
    28 February 2007, pp. 99-105
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Index of Subjects

  • Index of Subjects

  • Published online by Cambridge University Press:
    28 February 2007, pp. 220-227
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Availability of Minerals in Foods of Plant Origin

  • The availability of the calcium and phosphorus of plant materials for animals

  • T. C. Taylor
  • Published online by Cambridge University Press:
    28 February 2007, pp. 105-112
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  • Bread and other foods of plant origin as a source of iron

  • P. C. Elwood
  • Published online by Cambridge University Press:
    28 February 2007, pp. 112-120
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Front matter

  • PNS volume 24 issue 2 Cover and Front matter

  • Published online by Cambridge University Press:
    28 February 2007, pp. f1-f2
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Availability of Minerals in Foods of Plant Origin

  • Relative availability of strontium in flour and milk

  • T. E. F. Carr, G. E. Harrison, J. F. Loutit, Alice Sutton
  • Published online by Cambridge University Press:
    28 February 2007, pp. 120-126
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Back matter

  • PNS volume 24 issue 2 Cover and Back matter

  • Published online by Cambridge University Press:
    28 February 2007, pp. b1-b2
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Front matter

  • PNS volume 24 issue 1 Cover and Front matter

  • Published online by Cambridge University Press:
    28 February 2007, pp. f1-f2
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Back matter

  • PNS volume 24 issue 1 Cover and Back matter

  • Published online by Cambridge University Press:
    28 February 2007, pp. b1-b2
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Page 2 of 2