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Filtering by: Subject Vitamin B

Reductive dechlorination of chlorophenols by vitamin B

Creator:

Smith, Mark Harrison

Resource Type:

Dissertation

Full Text:

Reductive dechlorination of chlorophenols by vitamin B
The relationship between pantothenic acid and vitamin G

Creator:

Holaday, Duncan Asa

Resource Type:

Masters Thesis

Full Text:

prepared (193) the status of the various members of the vitamin B complex was not establiehed. Thiamin
The plural nature of vitamin B in the potato

Creator:

Tarrant, Lydia

Resource Type:

Masters Thesis

Full Text:

th© dma3. ndturo of vitamin i «»hon t&@F coafsrtd * vita&itt B p4o>?ato &g a $otti>o« of tho
Biotic acid: a new growth principle

Creator:

Eakin, Robert Edward

Resource Type:

Masters Thesis

Full Text:

believing is evident when one considers the results which have been obtained in work on the vitamin B
The utilization of riboflavin by human beings on controlled diets supplemented with meat, milk products and synthetic riboflavin

Creator:

Prentiss, Marian Gary

Resource Type:

Masters Thesis

Full Text:

a B lM%!'J&&M.^WMM ••♦#•»*»#** ,*■ * » » ♦ » • * M 4 * # « <» ■*; f,<$ * » * • • • » #• * » a f
The vitamin B₁ content of baking powder bread

Creator:

Little, Ruth Ramabai

Resource Type:

Masters Thesis

Full Text:

of ■©©©a^ of vitamin B- % 8ehopfer# fn4gli%* ehd 10^4, Bonaerf ami' Rohhi&e respeft* tivelL
Losses in vitamin B value of cooked peas held at steam table temperature

Creator:

Jenkins, Pearl Mabel

Resource Type:

Masters Thesis

Full Text:

0omjo© .©f vitamin B if ta&oa M tla© forsa of wlioi© CQ^&I^ but a pFmttQ:&l%,f a^ligibj,© a ©two© i