A comparison of methods for the determination of fat in pastry.
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| Author / Creator: | Ruby, Pearle E. |
|---|---|
| Imprint: | 1920. |
| Description: | 1 v. |
| Language: | English |
| Subject: | |
| Format: | Dissertations Print Book |
| URL for this record: | http://pi.lib.uchicago.edu/1001/cat/bib/4149191 |
| Physical Description: | 1 v. |
|---|---|
| Bibliography: | Includes bibliographical references. |
