Influence of cooking upon nutritive value of meats at University of Illinois, 1903-1904.
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| Other Authors: | , |
| Format: | Government Document eBook |
| Language: | English |
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[Washington, D.C.] :
U.S. Government Printing Office,
1905.
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| Series: | Experiment Station Bull. No. 162
Experiment Stations Office Pub. No. 833 |
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| Online Access: | Connect to the full text of this electronic document |
| Item Description: | [With comparative data on constituents of various cuts of meat, by selected cooking methods] Record is based on bibliographic data in ProQuest U.S. Executive Branch Documents, 1789-1909. Reuse except for individual research requires license from ProQuest, LLC. Electronic resource. |
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| Physical Description: | 1 online resource (231 pages) |
| Format: | System requirements: PDF reader software. |