Coverart for item
The Resource Studies of the effect of different methods of cooking upon the thoroughness and ease of digestion of meat at the University of Illinois, H.S Grindley ; with the cooperation of Timothy Mojonnier and Horace C. Porter

Studies of the effect of different methods of cooking upon the thoroughness and ease of digestion of meat at the University of Illinois, H.S Grindley ; with the cooperation of Timothy Mojonnier and Horace C. Porter

Label
Studies of the effect of different methods of cooking upon the thoroughness and ease of digestion of meat at the University of Illinois
Title
Studies of the effect of different methods of cooking upon the thoroughness and ease of digestion of meat at the University of Illinois
Statement of responsibility
H.S Grindley ; with the cooperation of Timothy Mojonnier and Horace C. Porter
Creator
Contributor
Subject
Language
eng
Member of
Cataloging source
COF
http://library.link/vocab/creatorDate
1864-
http://library.link/vocab/creatorName
Grindley, H. S.
Government publication
federal national government publication
Index
no index present
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorDate
1876-1944
http://library.link/vocab/relatedWorkOrContributorName
  • Majonnier, Timothy
  • Porter, Horace C.
  • United States
  • University of Illinois (Urbana-Champaign campus)
Series statement
Bulletin / U.S. Dept. of Agriculture, Office of Experiment Stations
Series volume
193
http://library.link/vocab/subjectName
  • Cooking (Meat)
  • Digestion
  • Nutrition surveys
Target audience
adult
Label
Studies of the effect of different methods of cooking upon the thoroughness and ease of digestion of meat at the University of Illinois, H.S Grindley ; with the cooperation of Timothy Mojonnier and Horace C. Porter
Instantiates
Publication
Note
  • "Issued October 18, 1907."
  • Chiefly tables
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Control code
19496280
Dimensions
23 cm.
Extent
100 pages
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
System control number
  • (OCoLC)ocm39725680
  • (OCoLC)39725680
Label
Studies of the effect of different methods of cooking upon the thoroughness and ease of digestion of meat at the University of Illinois, H.S Grindley ; with the cooperation of Timothy Mojonnier and Horace C. Porter
Publication
Note
  • "Issued October 18, 1907."
  • Chiefly tables
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Control code
19496280
Dimensions
23 cm.
Extent
100 pages
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
System control number
  • (OCoLC)ocm39725680
  • (OCoLC)39725680

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      39.77004 -86.164015

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