Files in this item
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application/pdf ![]() | (no description provided) |
Description
Title: | A chemical study of meats, their digestibility, and the losses and changes involved in cooking |
Author(s): | Porter, Horace C. |
Subject(s): | Cookery (Meat).
Meat. Theses -- UIUC |
Temporal Coverage: | 1900 |
Issue Date: | June 1900 |
Type: | Text |
Language: | English |
Description: | Thesis (M.S.)--University of Illinois, 1900. Typescript. |
URI: | http://hdl.handle.net/2142/51501 |
Rights Information: | Copyright June 1900 Board of Trustees University of Illinois. |
Date Available in IDEALS: | 2014-09-18 |
Identifier in Online Catalog: | 5959976 |
OCLC Identifier: | (OCoLC)ocn419529130 |
This item appears in the following Collection(s)
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Research publications from the University of Illinois at Urbana-Champaign
Research Publications from UIUC