✦ LIBER ✦

RIBOFLAVIN CONTENT OF FRESH AND PROCESSED SWISS CHARD

✍ Scribed by THELMA PORTER; EUNICE KELLY

Book ID: 108790489
Publisher: Institute of Food Technologists
Year: 1944
Tongue: English
Weight: 416 KB
Volume: 9
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1944.tb16717.x

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