U.S. Department of Health & Human Services
The effect of large-scale methods of preparation on the vitamin content of food. II., The carotene, ascorbic acid, niacin, thiamin, riboflavin, pantothenic acid, and biotin content of carrots
Carotene, ascorbic acid, niacin, thiamin, riboflavin, pantothenic acid, and biotin content of carrots
Publication (United States. Army. Military District of Washington. Nutrition Laboratory)
Koch, Fred G., author
United States. Army. Military District of Washington. Nutrition Laboratory.
Washington, D.C. : Headquarters, Military District of Washington Nutrition Laboratory, Office of the Pentagon Post Restaurant Officer, 1 December 1945
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