The thiamin content of certain foods containing added wheat germ
| dc.contributor.author | Downs, Rose Genevieve. | en_US |
| dc.date.accessioned | 2015-12-31T20:38:48Z | |
| dc.date.available | 2015-12-31T20:38:48Z | |
| dc.date.issued | 1941 | en_US |
| dc.date.published | 1941 | en_US |
| dc.description | LD2668 .T4 1941 D61 | en_US |
| dc.description.degree | Master of Science | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/24247 | |
| dc.subject.AAT | Masters theses | en_US |
| dc.subject.LCSH | Wheat germ. | en_US |
| dc.subject.LCSH | Vitamin B1. | en_US |
| dc.subject.LCSH | Cooking (Wheat germ) | en_US |
| dc.title | The thiamin content of certain foods containing added wheat germ | en_US |
| dc.type | Text | en_US |
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