Lowe Dietetic File
Fourscore Years and Counting
Research Bulletin
Growth and Flowering of the Gladiolus
Experimental Cookery
The Physical and Chemical Characteristics of Lards and Other Fats in Relation to Their Culinary Value
The Physical and Chemical Characteristics of Lards and Other Fats in Relation to Their Culinary Value
Experimental Cookery ... Third Edition
Growth and Flowering of the Gladiolus
Chemistry of Butter and Butter Making
Relationships Between Lard Production Methods, Volumes of Production, Costs and Characteristics of Lard Produced in Selected Packing Plants
Preservation of Fruits and Vegetables by Freezing in Refrigerated Locker Plants
Experimental Cookery, from the Chemical and Physical Standpoint - Scholar's Choice Edition
Report on Oven Cookery Study
Experimental Cookery
North Central Regional Potassium Studies
Experimental Cookery from the Chemical and Physical Stand Point
Experimental Cookery from the Chemical and Physical Standpoint
Organoleptic, Chemical, Physical and Microscopic Characteristics of Muscles in Eight Beef Carcasses, Differing in Age of Animal, Carcass Grade and Extent of Cooking
Starting Baked Products in Cold Versus Preheated Ovens