<div class="description">
<dl><dd>Includes bibliographical references</dd>
<dd>Loss of nutrients in boiling potatoes, carrots, and cabbage. By H. Snyder. pp. 7</dd>
<dd>The digestibility of potates and eggs. By H. Snyder. pp. 20</dd>
<dd>The composition of different parts of the potato and the loss of nutrients during the process of boiling. pp. Almah J. Frisby and A. P. Bryant</dd></dl><br>Subjects: Vegetables Analysis; Eggs; Potatoes</div>
<div class="fn value">
<dl><dd>Snyder, Harry, 1867-1927</dd>
<dd>Frisby, Almah Jane</dd>
<dd>Bryant, A. P. (Arthur Peyton), 1868- joint author</dd></dl></div>
Internet Archive identifier