Losses in boiling vegetables and composition and digestibility of potatoes and eggs; by H. Snyder, Almah J. Frisby, and A. P. Bryant.
Publication Title:
Losses in boiling vegetables and composition and digestibility of potatoes and eggs; by H. Snyder, Almah J. Frisby, and A. P. Bryant.
Display Title:
Losses in boiling vegetables and composition and digestibility of potatoes and eggs; by H. Snyder, Almah J. Frisby, and A. P. Bryant.
Corporate Agency Authors:
Experiment Stations Office and Agriculture, Department of
Sort Author:
Experiment Stations Office
Authors:
Snyder, H., Frisby, Almah J., and Bryant, A. P.
Date:
1897
Publish Date ISO Format:
1897-01-01T00:00:00Z
Publication Start:
18970101
Publication End:
18971231
Corporate/Agency Author:
Experiment Stations Office
Publication month:
13
Publication year:
1897
Description:
31 pp. 7 il.
Notes:
(Bulletin 43; [Publication] 212.)
Notes:
(Bulletin 43; [Publication] 212.) 5c
Notes:
Contents:
Composition of different parts of potato and loss of nutrients during process of boiling; by A. J. Frisby and A. P. Bryant.
Digestibility of potatoes and eggs; by H. Snyder.
Loss of nutrients in boiling potatoes, carrots, and cabbage; by H. Snyder.