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Thiamine and Riboflavin Content of Turkey Cooked by Institution Methods
S. E. Erikson, Kentucky Agricultural Experiment Station, R. E. Boyden · Yayınevi bilinmiyor
10 sayfa · 1947
Turkeys
Frozen Eggs in Relation to Their Use in Cooked Products
S. E. Erikson, Kentucky Agricultural Experiment Station, R. E. Boyden · Yayınevi bilinmiyor
23 sayfa · 1955
Frozen eggs
Effect of Different Methods of Cooking on the Thiamine, Roboflavin, and Niacin Content of Pork
Kentucky Agricultural Experiment Station, R.E. Boyden, S.E. Erikson · Yayınevi bilinmiyor
Sayfa sayısı yok · 1948
Kategori yok
Effect of Calcium Chloride on Firmness of Some Canned Products and on Their Content of Ascorbic Acid
Statie Estelle Erikson, Kentucky Agricultural Experiment Station, R. E. Boyden · Yayınevi bilinmiyor
12 sayfa · 1947
Calcium chloride