Note 40 — Chapter VI · ANTISCORBUTIC FOODS
Reading edition
Preserved mulberries which had been sugared and cooked for one-quarter to one-half an hour were found by Holst and Froelich (1912) to possess good antiscorbutic power three months later.
Reading edition
Preserved mulberries which had been sugared and cooked for one-quarter to one-half an hour were found by Holst and Froelich (1912) to possess good antiscorbutic power three months later.