The effect of the method of preparation on the caloric value of broilers and eggs
| dc.contributor.author | Gibson, Ethelind Sigloch. | en_US |
| dc.date.accessioned | 2015-12-31T20:51:46Z | |
| dc.date.available | 2015-12-31T20:51:46Z | |
| dc.date.issued | 1956 | en_US |
| dc.date.published | 1956 | en_US |
| dc.description | Call number: LD2668 .T4 1956 G53 | en_US |
| dc.description.degree | Master of Science | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/25058 | |
| dc.subject.AAT | Masters theses | en_US |
| dc.subject.LCSH | Cooking (Eggs) | en_US |
| dc.subject.LCSH | Cooking (Chicken) | en_US |
| dc.subject.LCSH | Food--Caloric content. | en_US |
| dc.subject.LCSH | Cookbooks. | en_US |
| dc.title | The effect of the method of preparation on the caloric value of broilers and eggs | en_US |
| dc.type | Text | en_US |
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