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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


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