The selenium content of meats, seafoods, and vegetables

dc.contributor.committeeMemberBoylan, Lee M.
dc.contributor.committeeMemberThompson, Leslie D.
dc.creatorZhang, Xiaoyun
dc.date.available2015-02-04T14:44:10Z
dc.date.issued1993-05
dc.description.abstractNot Available
dc.format.mimetypeapplication/pdf
dc.identifier.urihttp://hdl.handle.net/2346/60860
dc.language.isoeng
dc.rights.availabilityUnrestricted.
dc.subjectSelenium
dc.subjectFood -- Composition
dc.subjectSelenium -- Physiological effect
dc.titleThe selenium content of meats, seafoods, and vegetablesen_US
dc.typeThesis
thesis.degree.departmentFood and Nutrition
thesis.degree.discipline[unknown]
thesis.degree.grantorTexas Tech University
thesis.degree.levelMasters of Science

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