Losses in boiling vegetables and the composition and digestibility of potatoes and eggs
Publisher: Washington
Published: 1897
Language: eng
Number of pages: 34
Subjects: Eggs; Potatoes; Nutritive Value; Vegetables--chemistry.
Description: <a href="http://uf.catalog.fcla.edu/uf.jsp?st=UF005466537&ix=pm&I=0&V=D&pm=1" rel="nofollow">http://uf.catalog.fcla.edu/uf.jsp?st=UF005466537&ix=pm&I=0&V=D&pm=1</a>