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Contribucion al conocimiento de los efectos de la coccion en el contenido de tiamina, riboflavina y niacina en algunos alimentos mexicanos

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Material type: Text

TextPublication details: Mexico, DF (Mexico) : Villegas, E., 1955Description: 32 pagesSubject(s):

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Holdings
Item type	Current library	Collection	Call number	Copy number	Status	Date due	Barcode	Item holds
Thesis	CIMMYT Knowledge Center: John Woolston Library	Thesis Collection	Look under author name (Browse shelf(Opens below))	1	Available		627233

Total holds: 0

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Thesis (B. Sc.) IPN. Escuela Nacional de Ciencias Biologicas, 1955

English

9802|EE

Thesis Collection

Knowledge Center Catalog