The thiamine content of raw and cooked frozen pork loin
| dc.contributor.author | Howard, Phyllis Burtis. | en_US |
| dc.date.accessioned | 2015-12-31T20:40:00Z | |
| dc.date.available | 2015-12-31T20:40:00Z | |
| dc.date.issued | 1944 | en_US |
| dc.date.published | 1944 | en_US |
| dc.description | Call number: LD2668 .T4 1944 H62 | en_US |
| dc.description.degree | Master of Science | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/24330 | |
| dc.subject.AAT | Masters theses | en_US |
| dc.subject.LCSH | Vitamin B1. | en_US |
| dc.subject.LCSH | Pork. | en_US |
| dc.title | The thiamine content of raw and cooked frozen pork loin | en_US |
| dc.type | Text | en_US |
Files
Original bundle
1 - 1 of 1
