Studies on the Losses of Iron in the Cooking of Vegetables

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Studies on the Losses of Iron in the Cooking of Vegetables

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Dorsey, Jean Muir

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1921-06

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Thesis or Dissertation

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Agricultural Biochemistry

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University of Minnesota Masters thesis. June 1921. Major: Agricultural Biochemistry. 1 computer file (PDF); 42 pages.

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Master's Theses (Plan A and Professional Engineering Design Projects)

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Dorsey, Jean Muir. (1921). Studies on the Losses of Iron in the Cooking of Vegetables. Retrieved from the University Digital Conservancy, https://hdl.handle.net/11299/179537.

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