Return to search

A study on the utilization of different kinds and levels of fat in baked diets.

No description available.
Identiferoai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:cc08hj692
Date January 1947
CreatorsMillar, M. J.
ContributorsCrampton, E. (Supervisor)
PublisherMcGill University
Source SetsMcGill University
Languagehttp://id.loc.gov/vocabulary/iso639-2/eng
Detected LanguageEnglish
TypeThesis
RightsAll items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated.
RelationPid: 125372

Page generated in 0.0149 seconds