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Influence of cooking upon nutritive value of meats at University of Illinois, 1903-1904 [electronic resource].

Published
[Washington, D.C.] : U.S. G.P.O., 1905.
Physical Description
231 pages, digital, PDF file
Additional Creators
Emmett, A. D., Grindley, H. S. (Harry Sands), 1864-, and University of Illinois
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Series
Report Numbers
A 10.3:162
Subject(s)
Note
[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.
Reproduction Note
Electronic reproduction. [Bethesda, Md.] : ProQuest, 2012. digital, PDF file. ProQuest U.S. Executive Branch Documents, 1789-1909. Mode of access: World Wide Web via ProQuest website.
Technical Details
System requirements: PDF reader software.
View MARC record | catkey: 18658592