Food chemistry and cookery,

Food chemistry and cookery,

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Bibliographic Details
Author / Creator:	Halliday, Evelyn G. (Evelyn Gertrude), 1877-1959.
Imprint:	Chicago, Ill., The University of Chicago Press [c1943]
Description:	x, 346 pages, 2 plates illustrations 25 cm
Language:	English
Subject:	Food -- Analysis. Cooking. Food -- Composition. Food -- Composition Cooking Food -- Analysis
Format:	Print Book
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/3289327

Hidden Bibliographic Details
Other authors / contributors:	Noble, Isabel T. (Isabel Tilton), 1900-2000.
Physical medium:	8vo.
Notes:	Includes bibliographical references.
Other form:	Online version: Halliday, Evelyn Gertrude. Food chemistry and cookery. Chicago, Ill., The University of Chicago press [1943]

Crerar, Lower Level, Bookstacks

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Holdings details from Crerar, Lower Level, Bookstacks
Call Number:	TX545.H22
c.1	Available Loan period: standard loan Scan and Deliver Request for Pickup Need help? - Ask a Librarian

Special Collections, University of Chicago Press Imprint Collection

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Holdings details from Special Collections, University of Chicago Press Imprint Collection
Call Number:	TX545.H22
c.2	Available Loan period: Special Collections Reading Room use only Request from SCRC Need help? - Ask SCRC or Request Scans