CHAPTER VI

ANTISCORBUTIC FOODS 143

HISTORICAL REVIEW 143

MILK: RAW; PASTEURIZED; DRIED 150

FRUITS AND FRUIT JUICES: DRIED 153

VEGETABLES: CABBAGE; EFFECT OF HEATING. POTATO. SWEDE 158 DEHYDRATED VEGETABLES: CANNED FOODS (TOMATOES) 166

GERMINATED CEREALS AND PULSES; MEAT AND EGGS; BEER AND ALCOHOLIC BEVERAGES; MISCELLANEOUS

CONCLUSIONS 173