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Tuesday, April 28, 2020 | History

3 edition of Studies on the digestibility and nutritive value of bread at the University of Minnesota in 1900-1902 found in the catalog.

Studies on the digestibility and nutritive value of bread at the University of Minnesota in 1900-1902

Snyder, Harry

Studies on the digestibility and nutritive value of bread at the University of Minnesota in 1900-1902

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Published by G.P.O. in Washington .
Written in English

    Subjects:
  • Bread.

  • Edition Notes

    Includes bibliographical references.

    Statementby Harry Snyder.
    SeriesBulletin / U.S. Department of Agriculture. Office of Experiment Stations -- no.126, Bulletin (United States. Office of Experiment Stations) -- no.126.
    ContributionsUniversity of Minnesota., United States. Office of Experiment Stations.
    The Physical Object
    Pagination52p., 3 leaves of plates :
    Number of Pages52
    ID Numbers
    Open LibraryOL19549663M
    LC Control Number09002662


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Studies on the digestibility and nutritive value of bread at the University of Minnesota in 1900-1902 by Snyder, Harry Download PDF EPUB FB2