Item Details

A Chemical Study of Meats, Their Digestibility, and the Losses and Changes Involved in Cooking

by Horace Chamberlain Porter
Format
Thesis/Dissertation; Book; Online; EBook
Published
June, 1900.
Language
English
Description
[2], 58 leaves ; 29 cm.
Mode of access: Internet.
Dissertation Note
Thesis (M.S.)--University of Illinois, 1900.
Notes
Typescript.
Logo for No Copyright - United StatesNo Copyright - United States
Technical Details

  • LEADER 01304nam a2200361Ia 4500
    001 100178097
    003 MiAaHDL
    005 20140602000000.0
    006 m d
    007 cr bn ---auaua
    008 090630s1900 xx bm 000 0 eng d
    035
      
      
    a| sdr-uiuc5959976
    035
      
      
    a| (OCoLC)419529130
    040
      
      
    a| UIU c| UIU
    049
      
      
    a| UIUU
    100
    1
      
    a| Porter, Horace C. q| (Horace Chamberlain), d| 1876-1944
    245
    1
    2
    a| A chemical study of meats, their digestibility, and the losses and changes involved in cooking / c| by Horace Chamberlain Porter.
    260
      
      
    c| June, 1900.
    300
      
      
    a| [2], 58 leaves ; c| 29 cm.
    500
      
      
    a| Typescript.
    502
      
      
    a| Thesis (M.S.)--University of Illinois, 1900.
    538
      
      
    a| Mode of access: Internet.
    650
      
    4
    a| Theses x| UIUC y| 1900 x| Chemistry.
    650
      
    0
    a| Meat.
    650
      
    0
    a| Cookery (Meat).
    974
      
      
    8| ia.chemicalstudyofm00port b| UIU c| IUIUC d| 20180315 s| ia u| uiuo.ark:/13960/t2c84dj05 y| 1900 r| pdus q| bib

Access online

Google Preview