The effect of various cooking procedures and of light on the loss of riboflavin in eggs

Description

Thesis (M.S.)--University of Wisconsin--Madison, 1947. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 41-44).

Links & Downloads

1. http://catalog.hathitrust.org/api/volumes/oclc/54315291.html

Tags

Vitamin B2. Eggs. Cooking (Eggs)

Additional Fields

Identifer	oai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/608683016
Date	January 1947
Creators	Anderson, Barbara Jane.
Source Sets	OCLC
Language	English
Detected Language	English