The iodine content of foods

dc.creator	Forbes, Ernest Browning	en_US
dc.creator	Beegle, F. M.	en_US
dc.creator	Fritz, C. M.	en_US
dc.creator	Morgan, L. E.	en_US
dc.creator	Rhue, S. N.	en_US
dc.date.accessioned	2014-06-02T18:50:09Z
dc.date.available	2014-06-02T18:50:09Z
dc.date.issued	1916	en_US
dc.identifier.uri	http://hdl.handle.net/1811/60722
dc.language.iso	en_US	en_US
dc.publisher	Ohio Agricultural Experiment Station	en_US
dc.relation.ispartofseries	Ohio Agricultural Experiment Station. Bulletin. 299	en_US
dc.rights	This material has been made available for research and educational purposes only. Copyright and other restrictions may apply to this item. Users are responsible for obtaining the necessary permissions to reprint, reproduce or make other uses of this material. We are eager to hear from any copyright owners who are not properly identified.	en_US
dc.title	The iodine content of foods	en_US
dc.type	Text	en_US
dc.subject.nalt	foods	en_US
dc.subject.nalt	iodine	en_US
dc.type.genre	Article	en_US