A comparison of methods for the determination of fat in pastry.
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Author / Creator: | Ruby, Pearle E. |
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Imprint: | 1920. |
Description: | 1 v. |
Language: | English |
Subject: | |
Format: | Dissertations Print Book |
URL for this record: | http://pi.lib.uchicago.edu/1001/cat/bib/4149191 |
Notes: | Thesis (S.M.)--University of Chicago, Department of Home Economics. Includes bibliographical references. |
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