Losses in vitamin B value of cooked peas held at steam table temperature Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/gb19f9424

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  • description.provenance : Approved for entry into archive by Patricia Black(patricia.black@oregonstate.edu) on 2011-12-14T16:34:33Z (GMT) No. of bitstreams: 1JENKINSPEARL1936.pdf: 4736958 bytes, checksum: 6862f711d32db93b5d4c4419e2dc0be0 (MD5)
  • description.provenance : Submitted by Erin Clark (ecscannerosu@gmail.com) on 2011-12-13T22:08:00ZNo. of bitstreams: 1JENKINSPEARL1936.pdf: 4736958 bytes, checksum: 6862f711d32db93b5d4c4419e2dc0be0 (MD5)
  • description.provenance : Made available in DSpace on 2011-12-14T16:34:33Z (GMT). No. of bitstreams: 1JENKINSPEARL1936.pdf: 4736958 bytes, checksum: 6862f711d32db93b5d4c4419e2dc0be0 (MD5) Previous issue date: 1936-06
  • description.provenance : Approved for entry into archive by Patricia Black(patricia.black@oregonstate.edu) on 2011-12-14T16:32:11Z (GMT) No. of bitstreams: 1JENKINSPEARL1936.pdf: 4736958 bytes, checksum: 6862f711d32db93b5d4c4419e2dc0be0 (MD5)

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