Chemistry.(ORAL PRESENTATIONS)(nutrients in baked muffins )(moringa in baked food)(Aminobiphenyl isomers )(Report): An article from: Journal of the Tennessee Academy of Science
Book Details
Author(s)Unavailable
PublisherTennessee Academy of Science
ISBN / ASINB0065EJDDK
ISBN-13978B0065EJDD1
AvailabilityAvailable for download now
Sales Rank9,928,026
MarketplaceUnited States 🇺🇸
Description
This digital document is an article from Journal of the Tennessee Academy of Science, published by Tennessee Academy of Science on September 1, 2011. The length of the article is 889 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available immediately after purchase. You can view it with any web browser.
Citation Details
Title: Chemistry.(ORAL PRESENTATIONS)(nutrients in baked muffins )(moringa in baked food)(Aminobiphenyl isomers )(Report)
Author: Unavailable
Publication:Journal of the Tennessee Academy of Science (Magazine/Journal)
Date: September 1, 2011
Publisher: Tennessee Academy of Science
Volume: 86 Issue: 3-4 Page: 110(2)
Article Type: Report
Distributed by Gale, a part of Cengage Learning
Citation Details
Title: Chemistry.(ORAL PRESENTATIONS)(nutrients in baked muffins )(moringa in baked food)(Aminobiphenyl isomers )(Report)
Author: Unavailable
Publication:Journal of the Tennessee Academy of Science (Magazine/Journal)
Date: September 1, 2011
Publisher: Tennessee Academy of Science
Volume: 86 Issue: 3-4 Page: 110(2)
Article Type: Report
Distributed by Gale, a part of Cengage Learning
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