The riboflavin content of luncheon meats

Thesis

Lillian C. Berle

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

1942

DOI:

https://doi.org/10.17918/00003421

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Title: The riboflavin content of luncheon meats
Creators: Lillian C. Berle
Awarding Institution: Drexel Institute of Technology
Degree Awarded: Master of Science (M.S.)
Publisher: Drexel Institute of Technology; Philadelphia, Pennsylvania
Number of pages: 34 pages
Resource Type: Thesis
Language: English
Academic Unit: Drexel Institute of Technology (1936-1970); School of Home Economics (1936-1945)
Other Identifier: 991021887533804721