Chemistry and food preparation
Subtitle: a laboratory manual for students of home economics
By: a series of experiments in elementary chemistry and experimental cookery designed for a scientific approach to the study of food preparation. Basic recipes and methods of combining ingredients are presented, together with variations that suggest the wide applicability of the fundamental principles. [By] Marion C. Pfund.
Contributors: New York State College of Home Economics.
Edition: 1st ed.
Publisher: New York state college of home economics, Cornell university
Published: 1944
Place of publication: Ithaca, N.Y
Language: eng
Number of pages: 159
Subjects: Cookery; Chemistry -- Laboratory manuals
Notes: Bibliography: p.1.
"Lithoprinted."