The digestability and nutritive value of cottage cheese, rice, peas and bacon

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The digestability and nutritive value of cottage cheese, rice, peas and bacon

Authors

Snyder, Harry

University of Minnesota. Division of Agricultural Chemistry

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1905-05

Publisher

University of Minnesota. Agricultural Experiment Station

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Newsletter or Bulletin
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This archival publication may not reflect current scientific knowledge or recommendations. Current information available from University of Minnesota Agricultural Experiment Station: http://www.maes.umn.edu/

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Bulletin (University of Minnesota. Agricultural Experiment Station);92

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Previously Published Citation

Snyder, Harry. The digestability and nutritive value of cottage cheese, rice, peas and bacon. 1905. Saint Paul, Minn.: University of Minnesota. Agricultural Experiment Station. Bulletin 92, page 259-275

Suggested citation

Snyder, Harry; University of Minnesota. Division of Agricultural Chemistry. (1905). The digestability and nutritive value of cottage cheese, rice, peas and bacon. Retrieved from the University Digital Conservancy, https://hdl.handle.net/11299/183836.

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