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The artificial method for determining the ease and the rapidity of the digestion of meats / by Harry Sands Grindley, SC. D., and Timothy Mojonnier, M.S.
LIBRA 378.73 Il6M.2 v.1 no.5
Available from offsite location
- Format:
- Book
- Author/Creator:
- Grindley, H. S. (Harry Sands), 1864-
- Series:
- University of Illinois. The University studies ; v. 1, no. 5 (April, 1903) p. 183-208.
- 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
- Language:
- English
- Subjects (All):
- Meat.
- Physical Description:
- 26 pages ; 26 cm.
- Place of Publication:
- Urbana : University Press, [1903]
- 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.
- OCLC:
- 5983250
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