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The Comparative Value of Chocolate and Whole Milk as a Source of Riboflavin for the Rat

✍ Scribed by Gehrke, C.W.; Thomas, L.C.; Shetlar, M.R.; Chitwood, T.

Book ID: 123570892
Publisher: American Dairy Science Association
Year: 1949
Tongue: English
Weight: 294 KB
Volume: 32
Category: Article
ISSN: 0022-0302
DOI: 10.3168/jds.S0022-0302(49)92122-0

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