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Effect of different levels of dietary riboflavin, niacin, and pantothenic acid upon their content in whole eggs.

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1. https://escholarship.mcgill.ca/concern/theses/jm214q472

Identifer	oai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:jm214q472
Date	January 1972
Creators	Martin, Jacques J.
Publisher	McGill University
Source Sets	McGill University
Language	http://id.loc.gov/vocabulary/iso639-2/eng
Detected Language	English
Type	Thesis
Rights	All items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated.
Relation	Pid: 48219, Proquest: AAIMK11936