The riboflavin and thiamine content of different varieties of Michigan beans, raw and cooked

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Li, Yu Jui

Date Published: 1949

Subjects: Beans
Vitamin B complex

Program of Study: Foods and Nutrition, Home Economics

Degree Level: Masters

Language: English

Pages: 5, 40 leaves

Permalink: https://doi.org/doi:10.25335/30eg-9b02

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