John Malcolm
(Person)
Physiologist, university professor.
Works by this Author in other Collections
- The Food Values of New Zealand Fish. Part 7: The Vitamin Content of the Tarakihi. (Chilodactylus macropterus.), in Transactions and Proceedings of the Royal Society of New Zealand
- Art. XXVIII.—The Composition of some New Zealand Foodstuffs., in Transactions and Proceedings of the Royal Society of New Zealand
- Food Values of New Zealand Fish. Part 8.—Stewart Island Oysters., in Transactions and Proceedings of the Royal Society of New Zealand
- Art. XXXII.—Some Experiments on Tutin and Tutu Poisoning., in Transactions and Proceedings of the Royal Society of New Zealand
- Food Values of New Zealand Fish. Part 9: Tinned Toheroa and Toheroa Soup., in Transactions and Proceedings of the Royal Society of New Zealand
- Art. I.—On the Toxicity of Tutu Fruit and Seed.* The expenses incurred in this research were defrayed out of a Government grant made through the New Zealand Institute., in Transactions and Proceedings of the Royal Society of New Zealand
- The Food Values of New Zealand Fish: Parts 3 and 4., in Transactions and Proceedings of the Royal Society of New Zealand
- Food Values of New Zealand Fish. Part 5: The Fats of the Red Cod in relation to its Food., in Transactions and Proceedings of the Royal Society of New Zealand
Mentioned in
- Kōtare 1999, Volume Two, Number Two
