The artificial method for determining the ease and the rapidity of the digestion of meats
By: by Harry Sands Grindley, SC. D., and Timothy Mojonnier, M. S.
Contributors: Mojonnier, Timothy, 1876-
Series: University of Illinois. The University studies,; v. 1, no. 5 (April, 1903) p. [183]-208; University of Illinois publications. New ser.; v. 2, no. 8
Publisher: University press
Published: 1903
Place of publication: Urbana
Language: eng
Number of pages: 26
Subjects: Meat.
Notes: "Titles of articles and books published by the Corps of instruction, University of Illinois, between May 1, 1902, and May 1, 1903": p. 21-26.