Studies of the effect of different methods of cooking upon the thoroughness and ease of digestion of meat at the University of Illinois

Name: Studies of the effect of different methods of cooking upon the thoroughness and ease of digestion of meat at the University of Illinois
Author: Grindley 1864- [from old catalog] Mojonnier Timothy [from old catalog] joint author Porter Horace C. (Horace Chamberlain) 1876-1944 joint author Katherine Golden Bitting Collection on Gastronomy (Library of Congress) DLC, Harry Sands
ISBN: 978B00480OYL4

Author Grindley 1864- [from old catalog] Mojonnier Timothy [from old catalog] joint author Porter Horace C. (Horace Chamberlain) 1876-1944 joint author Katherine Golden Bitting Collection on Gastronomy (Library of Congress) DLC, Harry Sands

Publisher Library of Congress

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Book Details

Author(s)Grindley 1864- [from old catalog] Mojonnier Timothy [from old catalog] joint author Porter Horace C. (Horace Chamberlain) 1876-1944 joint author Katherine Golden Bitting Collection on Gastronomy (Library of Congress) DLC, Harry Sands

PublisherLibrary of Congress

ISBN / ASINB00480OYLO

ISBN-13978B00480OYL4

MarketplaceUnited States 🇺🇸

Description ▲

This reproduction was printed from a digital file created at the Library of Congress as part of an extensive scanning effort started with a generous donation from the Alfred P. Sloan Foundation. The Library is pleased to offer much of its public domain holdings free of charge online and at a modest price in this printed format. Seeing these older volumes from our collections rediscovered by new generations of readers renews our own passion for books and scholarship.