Studies on the digestibility and nutritive value of bread and of macaroni
Subtitle: at the University of Minnesota, 1903-1905
By: by Harry Snyder
Contributors: University of Minnesota; United States. Office of Experiment Stations
Series: Bulletin / U.S. Department of Agriculture, Office of Experiment Stations -- no. 156; Bulletin (United States. Office of Experiment Stations) -- no. 156.
Publisher: U.S. G.P.O.
Published: 1905
Place of publication: Washington
Language: eng
Number of pages: 80
Subjects: Bread; Pasta products; Digestion; Food; Analysis
Notes: Includes bibliographical references.