Human food investigations: the digestability and food value of beans, cheese, butter, oatmeal, graham, entire wheat, and patent grade flours, and bread and toast; influence of the enzyees or chemical ferments of milk upon the digestability of food

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Human food investigations: the digestability and food value of beans, cheese, butter, oatmeal, graham, entire wheat, and patent grade flours, and bread and toast; influence of the enzyees or chemical ferments of milk upon the digestability of food

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1902-04

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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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Snyder, Harry. Human food investigations: the digestability and food value of beans, cheese, butter, oatmeal, graham, entire wheat, and patent grade flours, and bread and toast; influence of the enzyees or chemical ferments of milk upon the digestability of food. 1902. Saint Paul, Minn.: University of Minnesota. Agricultural Experiment Station. Bulletin 74, page 109-174

Suggested citation

Snyder, Harry; University of Minnesota. Chemical Division. (1902). Human food investigations: the digestability and food value of beans, cheese, butter, oatmeal, graham, entire wheat, and patent grade flours, and bread and toast; influence of the enzyees or chemical ferments of milk upon the digestability of food. Retrieved from the University Digital Conservancy, https://hdl.handle.net/11299/183816.

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