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The physical and chemical characteristics of lards and other fats in relation to their culinary value I. Shortening value in pastry and cookies Iowa Agriculture and Home Economics Experiment Station Research Bulletin: Volume 22, Issue 242

dc.contributor.other Iowa Agriculture and Home Economics Experiment Station Research Bulletin
dc.date 2021-04-28T16:36:19.714
dc.date.accessioned 2021-04-29T06:03:34Z
dc.date.available 2021-04-29T06:03:34Z
dc.identifier researchbulletin/vol22/iss242
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/103850
dc.relation.ispartof researchbulletin/vol22
dc.title The physical and chemical characteristics of lards and other fats in relation to their culinary value I. Shortening value in pastry and cookies
dc.title Iowa Agriculture and Home Economics Experiment Station Research Bulletin: Volume 22, Issue 242
dc.type ir_issue
dspace.entity.type JournalIssue
relation.isJournalVolumeOfIssue b0c8f055-ca0e-417a-8633-63e4e87bd78c
relation.isPublicationOfJournalIssue c9c465d8-89fe-4340-b5b7-200f57361fff
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