Laboratory manual for a course in foods
Subtitle: their selection and preparation
By: by Louise Stanley and Jessie Alice Cline.
Contributors: Cline, Jessie Alice.
Publisher: Ginn and Company
Published: 1935
Place of publication: Boston; New York
Language: eng
Subjects: Cookery -- Laboratory manuals
Notes: Includes bibliographical references (p. [140])
Loose-leaf.