Files in this item
| Files | Description | Format |
|---|---|---|
|
application/pdf  chemicalstudyofm00port.pdf (5MB) | (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