Thiamin content of three sources of corn and arepas as determined chemically and microbiologically
| dc.contributor.author | Keller, Laura Lee. | en_US |
| dc.date.accessioned | 2015-12-31T21:55:34Z | |
| dc.date.available | 2015-12-31T21:55:34Z | |
| dc.date.issued | 1985 | en_US |
| dc.date.published | 1985 | en_US |
| dc.description | Call number: LD2668 .T4 1985 K44 | en_US |
| dc.description.degree | Master of Science | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/27510 | |
| dc.subject.AAT | Masters theses | en_US |
| dc.subject.LCSH | Corn as food. | en_US |
| dc.subject.LCSH | Food--Vitamin content. | en_US |
| dc.subject.LCSH | Vitamin B1. | en_US |
| dc.subject.LCSH | Corn--Varieties. | en_US |
| dc.title | Thiamin content of three sources of corn and arepas as determined chemically and microbiologically | en_US |
| dc.type | Text | en_US |
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