An edition of Studies of the effect of different methods of cooking upon the thoroughness and ease of digestion of meat at the University of Illinois (1907)

Studies of the effect of different methods of cooking upon the thoroughness and ease of digestion of meat at the University of Illinois

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Cover of: Studies of the effect of different methods of cooking upon the thoroughness and ease of digestion of meat at the University of Illinois by H. S. Grindley, H. S. Grindley
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Last edited by MARC Bot
September 7, 2021 | History
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An edition of Studies of the effect of different methods of cooking upon the thoroughness and ease of digestion of meat at the University of Illinois (1907)

Studies of the effect of different methods of cooking upon the thoroughness and ease of digestion of meat at the University of Illinois

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Publish Date
Publisher
U.S. G.P.O.
Language
English
Pages
100

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Previews available in: English

Subjects

Cooking (Meat), Digestion, Nutrition surveys

Places

Illinois
Edition Availability
Cover of: Studies of the effect of different methods of cooking upon the thoroughness and ease of digestion of meat at the University of Illinois
Studies of the effect of different methods of cooking upon the thoroughness and ease of digestion of meat at the University of Illinois
1907, U.S. G.P.O.
in English

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Book Details

Edition Notes

"Issued October 18, 1907."

Chiefly tables.

Includes bibliographical references.

Published in
Washington
Series
Bulletin / U.S. Department of Agriculture, Office of Experiment Stations -- 193, Bulletin (United States. Office of Experiment Stations) -- no. 193.

The Physical Object

Pagination
100 p.
Number of pages
100

Edition Identifiers

Open Library
OL33215680M
Internet Archive
studiesofeffecto193grin
OCLC/WorldCat
39725680

Work Identifiers

Work ID
OL24986648W

Source records

Internet Archive item record

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