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The nutritive properties of two by-products of the wet milling of corn.

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Identiferoai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:t148fm82v
Date January 1960
CreatorsChristensen, David. A.
ContributorsLloyd, L. (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: 112785

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