THE EFFECT OF HOUSEHOLD PROCESSING ON THE THIAMINE, RIBOFLAVIN AND NIACIN CONTENT OF SOME LOCALLY CONSUMED NIGERIAN FOODS

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dc.contributor.authorOMON, MAC-INEGITE JOSE
dc.date.accessioned2015-06-10T09:08:25Z
dc.date.available2015-06-10T09:08:25Z
dc.date.issued1992-05
dc.identifier.urihttps://kubanni.abu.edu.ng/handle/123456789/6596
dc.language.isoenen_US
dc.subjectTHE EFFECT OF HOUSEHOLD PROCESSING ON THE THIAMINE, RIBOFLAVIN AND NIACIN CONTENT OF SOME LOCALLY CONSUMED NIGERIAN FOODSen_US
dc.subjectTHE EFFECT OF HOUSEHOLD PROCESSING ON THE THIAMINE, RIBOFLAVIN AND NIACIN CONTENT OF SOME LOCALLY CONSUMED NIGERIAN FOODSen_US
dc.titleTHE EFFECT OF HOUSEHOLD PROCESSING ON THE THIAMINE, RIBOFLAVIN AND NIACIN CONTENT OF SOME LOCALLY CONSUMED NIGERIAN FOODSen_US
dc.typeThesisen_US
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