A critical analysis of recent publications on the effect of storage and processing on the thiamin content of food

Thesis

Brownell Wheeler Eddy

Master of Science (M.S.), Drexel Institute of Technology

1944

DOI:

https://doi.org/10.17918/00004888

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Title: A critical analysis of recent publications on the effect of storage and processing on the thiamin content of food
Creators: Brownell Wheeler Eddy
Awarding Institution: Drexel Institute of Technology
Degree Awarded: Master of Science (M.S.)
Publisher: Drexel Institute of Technology; Philadelphia, Pennsylvania
Number of pages: 76 pages
Resource Type: Thesis
Language: English
Academic Unit: Drexel Institute of Technology (1936-1970); School of Home Economics (1936-1945)
Other Identifier: 991021887656304721