Effects of Nigerian preparatory procedures on the thiamin riboflavin and asorbic acid content of foods

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Abaelu, Adeola Mojirade

Date: 1968

Subjects: Cooking, Nigerian
Food--Research
Vitamins

Program of Study: Foods and Nutrition

Degree Level: Masters

Language: English

Pages: viii, 74 leaves

Permalink: https://doi.org/doi:10.25335/x5ya-ay05