Now showing items 1-2 of 2
A study of the physical and chemical properties of the soil as influenced by cowpea culture
(University of Missouri, 1913)
In the past twenty-five years much experimental work has been done with cowpeas, in relation to cultural methods, fertilization, and variety tests, but practically nothing has been written with regard to the direct effect ...
The most favorable temperatures for the cooking of some typical foods
(University of Missouri, 1915)
A search through available published material on the subject of the cooking of foods reveals for the most part only recommendations of fairly wide ranges rather than definite limits of temperature for the cooking of specified ...