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

Bibliographic Details

Corporate Author:	University of Illinois
Other Authors:	Grindley, H. S., Mojonnier, Timothy, Porter, Horace C.
Format:	Government Document eBook
Language:	English
Published:	[Washington, D.C.] : U.S. Government Printing Office, 1907.
Series:	Experiment Station Bull. No. 193 Experiment Stations Office Pub. No. 1018
Subjects:	Meat. Electronic books.
Online Access:	Connect to the full text of this electronic document