The food value of milk : authoritative statements concerning the food value of milk chiefly compiled from the writings and lectures of Dr. Graham Lusk, professor of Physiology in the Cornell Medical School; Dr. Lafayette Mendel, professor of Physiological Chemistry at Yale University, and Dr. E.V. McCollum, professor of Physiological Chemistry in the School of Hygiene, Johns Hopkins University, members of the U.S. Food Administration's Advisory Committee on Nutrition
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The food value of milk : authoritative statements concerning the food value of milk chiefly compiled from the writings and lectures of Dr. Graham Lusk, professor of Physiology in the Cornell Medical School; Dr. Lafayette Mendel, professor of Physiological Chemistry at Yale University, and Dr. E.V. McCollum, professor of Physiological Chemistry in the School of Hygiene, Johns Hopkins University, members of the U.S. Food Administration's Advisory Committee on Nutrition
（Bulletin / United States Food Administration, no. 13）
G.P.O., 1918
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