Return to search

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

Page generated in 0.0049 seconds