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The thiamine content of raw and cooked frozen pork loin

Call number: LD2668 .T4 1944 H62 / Master of Science

Identiferoai:union.ndltd.org:KSU/oai:krex.k-state.edu:2097/24330
Date January 1944
CreatorsHoward, Phyllis Burtis.
Source SetsK-State Research Exchange
Detected LanguageEnglish
TypeText

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