Abstract
Journal of Food ScienceVolume 9, Issue 5 p. 406-409 RIBOFLAVIN CONTENT OF BEEF12 D. E. BRADY, D. E. BRADY Animal Industry Department, North Carolina Agricultural Experiment Station, Raleigh, North CarolinaSearch for more papers by this authorW. J. PETERSON, W. J. PETERSON Animal Industry Department, North Carolina Agricultural Experiment Station, Raleigh, North CarolinaSearch for more papers by this authorA. O. SHAW, A. O. SHAW Animal Industry Department, North Carolina Agricultural Experiment Station, Raleigh, North CarolinaSearch for more papers by this author D. E. BRADY, D. E. BRADY Animal Industry Department, North Carolina Agricultural Experiment Station, Raleigh, North CarolinaSearch for more papers by this authorW. J. PETERSON, W. J. PETERSON Animal Industry Department, North Carolina Agricultural Experiment Station, Raleigh, North CarolinaSearch for more papers by this authorA. O. SHAW, A. O. SHAW Animal Industry Department, North Carolina Agricultural Experiment Station, Raleigh, North CarolinaSearch for more papers by this author First published: September 1944 https://doi.org/10.1111/j.1365-2621.1944.tb16708.xCitations: 4 1 Published with the approval of the director as Paper No. 183 of the Journal Series. 2 The authors wish to acknowledge the assistance of Miss Mary F. Gyles with the analytical work, and of Dr., R. E. Comstock with the statistical analysis of the data. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Citing Literature Volume9, Issue5September 1944Pages 406-409 RelatedInformation
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