An edition of Studies on the digestibility and nutritive value of bread and of macaroni (1905)

Studies on the digestibility and nutritive value of bread and of macaroni

at the University of Minnesota, 1903-1905

by

Cover of: Studies on the digestibility and nutritive value of bread and of macaroni by Snyder, Harry, Snyder, Harry
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Last edited by MARC Bot
September 7, 2021 | History
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An edition of Studies on the digestibility and nutritive value of bread and of macaroni (1905)

Studies on the digestibility and nutritive value of bread and of macaroni

at the University of Minnesota, 1903-1905

by

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Publish Date
Publisher
U.S. G.P.O.
Language
English
Pages
80

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Previews available in: English

Subjects

Bread, Pasta products, Digestion, Food, Analysis
Edition Availability
Cover of: Studies on the digestibility and nutritive value of bread and of macaroni
Studies on the digestibility and nutritive value of bread and of macaroni: at the University of Minnesota, 1903-1905
1905, U.S. G.P.O.
in English

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Book Details

Edition Notes

Includes bibliographical references.

Published in
Washington
Series
Bulletin / U.S. Department of Agriculture, Office of Experiment Stations -- no. 156, Bulletin (United States. Office of Experiment Stations) -- no. 156.

The Physical Object

Pagination
80 p., 4 leaves of plates
Number of pages
80

Edition Identifiers

Open Library
OL33215717M
Internet Archive
studiesondigesti156snyd
LCCN
agr06000005
OCLC/WorldCat
9667122

Work Identifiers

Work ID
OL24986677W

Source records

Internet Archive item record

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September 7, 2021 Created by MARC Bot Imported from Internet Archive item record