A chemical study of meats, their digestibility, and the losses and changes involved in cooking
Book details
- Title
- A chemical study of meats, their digestibility, and the losses and changes involved in cooking
- Publication year listed
- 1900
- Format
- Public domain eBook
- Reading access
- Free online reader; no registration required
- Source record
- View on Archive.org
About this book
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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