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A chemical study of meats, their digestibility, and the losses and changes involved in cooking

by Porter, Horace C. (Horace Chamberlain), 1876-1944

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This edition is associated with Porter, Horace C. (Horace Chamberlain), 1876-1944 and a publication year of 1900.

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Description

A chemical study of meats, their digestibility, and the losses and changes involved in cooking

Author: Porter, Horace C. (Horace Chamberlain), 1876-1944

Year: 1900

Thesis (M.S.)--University of Illinois, 1900

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