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

Snyder, HarryUniversity of Minnesota. Chemical Division2017-02-022017-02-021902-04Snyder, 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 109-174https://hdl.handle.net/11299/183816This 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/enHuman 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 foodNewsletter or Bulletin