The retention of thiamin and riboflavin in beef cuts during braising, frying, and broiling.

Saved in:

Bibliographic Details
Author / Creator:	Tucker, Ruth Emma, 1901-
Imprint:	1948.
Description:	877-881 p. diagrs.
Language:	English
Subject:	Vitamin B1. Beef. Beef. Vitamin B1.
Format:	Dissertations Print
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/4255304

Hidden Bibliographic Details
Notes:	Reprinted from the Journal of the American Dietetic Association, vol. 22, no. 10, October 1946. Thesis (Ph.D.)--University of Chicago, Department of Home Economics. Includes bibliographical references.

Mansueto

Holdings details from Mansueto
Call Number:	TX999 Tucker
c.1	Available Loan period: standard loan Request from Mansueto Scan and Deliver Need help? - Ask a Librarian