✦ LIBER ✦

THE CHEMICAL COMPOSITION OF COOKED VEGETABLE FOODS.

✍ Scribed by Williams, Miss Katharine I.

Book ID: 126942005
Publisher: American Chemical Society
Year: 1904
Tongue: English
Weight: 444 KB
Volume: 26
Category: Article
ISSN: 0002-7863
DOI: 10.1021/ja01993a002

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

THE CHEMICAL COMPOSITION OF COOKED VEGET

THE CHEMICAL COMPOSITION OF COOKED VEGETABLE FOODS. PART II.

✍ Williams, Katharine I. 📂 Article 📅 1907 🏛 American Chemical Society 🌐 English ⚖ 565 KB

The Chemical Composition of Cooked Veget

The Chemical Composition of Cooked Vegetable Foods. Part III.—Correction

📂 Article 📅 1913 🏛 American Chemical Society ⚖ 148 KB

The Chemical Composition of Foods

✍ GRIDGEMAN, N. T. 📂 Article 📅 1946 🏛 Nature Publishing Group 🌐 English ⚖ 134 KB

NUTRIENT COMPOSITION OF CUBAN FOODS : II

NUTRIENT COMPOSITION OF CUBAN FOODS : II. FOODS OF VEGETABLE ORIGIN

✍ JUAN M. NAVIA; HADY LOPEZ; MARGARITA CIMADEVILLA; EDELMIRA FERNANDEZ; ANGEL VALI 📂 Article 📅 1957 🏛 Institute of Food Technologists 🌐 English ⚖ 956 KB

Vegetable Foods

✍ Review by: Rodney H. True and C. R. B. 📂 Article 📅 1906 🏛 The University of Chicago Press ⚖ 104 KB

Microscopy of Vegetable Foods

✍ J. M. C. 📂 Article 📅 1916 🏛 The University of Chicago Press ⚖ 246 KB