dc.contributor.advisor | Leverton, Ruth M. | |
dc.contributor.author | Winterfeldt, Esther Ann | |
dc.date.accessioned | 2016-03-03T23:00:13Z | |
dc.date.available | 2016-03-03T23:00:13Z | |
dc.date.issued | 1957-08-01 | |
dc.identifier.uri | https://hdl.handle.net/11244/32350 | |
dc.format | application/pdf | |
dc.language | en_US | |
dc.publisher | Oklahoma State University | |
dc.rights | Copyright is held by the author who has granted the Oklahoma State University Library the non-exclusive right to share this material in its institutional repository. Contact Digital Library Services at lib-dls@okstate.edu or 405-744-9161 for the permission policy on the use, reproduction or distribution of this material. | |
dc.title | B-vitamin Content of Cooked Meats | |
dc.type | text | |
dc.contributor.committeeMember | Steel, Drothy | |
osu.filename | Thesis-1957-W788b.pdf | |
osu.accesstype | Open Access | |
dc.description.department | Food, Nutrition, and Institution Administration | |
dc.type.genre | Thesis | |