Riboflavin and Niacin Content of Green Snap Beans
| dc.rights | North Dakota State University | en_US |
| dc.title | Riboflavin and Niacin Content of Green Snap Beans | en_US |
| dc.type | Article | en_US |
| dc.description | This article discusses the effects of freezer storage, blanching and packaging, holding after picking and cooking on the levels of riboflavin and niacin in green snap beans. | |
| dc.date.accessioned | 2014-08-04T18:15:24Z | |
| dc.date.available | 2014-08-04T18:15:24Z | |
| dc.date.issued | 1950 | |
| dc.identifier.uri | http://hdl.handle.net/10365/23591 | |
| dc.creator.author | Kelly, Eunice | |
| dc.relation.ispartof | Bimonthly Bulletin; 12:5; May/Jun 1950 |