A comparison of methods for the determination of fat in pastry.

A comparison of methods for the determination of fat in pastry.

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Bibliographic Details
Author / Creator:	Ruby, Pearle E.
Imprint:	1920.
Description:	1 v.
Language:	English
Subject:	Oils and fats, Edible. Oils and fats, Edible.
Format:	Dissertations Print Book
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/4149191

Hidden Bibliographic Details
Notes:	Thesis (S.M.)--University of Chicago, Department of Home Economics. Includes bibliographical references.

Mansueto

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Call Number:	TX999 Ruby
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Mansueto

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Holdings details from Mansueto
Call Number:	TX999 Ruby
c.2	Available Loan period: standard loan Request from Mansueto Scan and Deliver Need help? - Ask a Librarian

Mansueto

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Holdings details from Mansueto
Call Number:	TX999 Ruby
c.3	Available Loan period: standard loan Request from Mansueto Scan and Deliver Need help? - Ask a Librarian