| ID | 274886 |
| Title Proper | Effect of different methods of cooking on the Thiamine, Riboflavin and Niacin Content of Pork |
| Language | ENG |
| Author | Boyden, R.E ; Eirkson, S.E. |
| `In' analytical Note | In Innis, H.A.: Press. Neglected factor in the economic history of the twentieth centurey. London. Geoffrey Cumberlege, 1949. --(X9(M2).1.N H9)
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| Journal Source | In Innis, H.A.: Press. Neglected factor in the economic history of the twentieth centurey. London. Geoffrey Cumberlege, 1949. --(X9(M2).1.N H9)
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| Classification Number | undefined |