This content is PDF only. Please click on the PDF icon to access.
The recent litigations, not yet ended, concerning the use of alum in baking powders and the alleged harmfulness of such, gave rise to many experimental researches regarding the toxicity of aluminum. These studies are widely scattered in the literature. The author believes that the subject has become of such general interest as to demand its presentation within the pages of a single volume. It will be of value not only to those interested in the particular subject, but as well to a much larger number interested in scientific methods of investigating the composition and value of food. The volume contains
Learn more about subscription options.
Register Now for a free account.
Aluminum Compounds in Foods. Including a Digest of the Report of the Referee Board of Scientific Experts on the Influence of Aluminum Compounds on the Nutrition and Health of Man.. Ann Intern Med. 1928;1:744. doi: 10.7326/0003-4819-1-9-744
Download citation file:
Published: Ann Intern Med. 1928;1(9):744.
Results provided by:
Copyright © 2017 American College of Physicians. All Rights Reserved.
Print ISSN: 0003-4819 | Online ISSN: 1539-3704
Conditions of Use
This PDF is available to Subscribers Only