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dc.contributor.authorGreene, Flora Hartleyen
dc.date.issued1909
dc.description8 photographs pasted in
dc.descriptionTypescript
dc.description"A thesis presented to the College of Agriculture of the University of Missouri in partial fulfillment of the requirements for the degree of Master of Science"
dc.descriptionIncludes bibliographical references
dc.descriptionM.S. University of Missouri 1909
dc.description.abstractThis series of experiments was undertaken with the thought of studying the composition of the different cuts of meat from the housekeeper's standpoint, to determine what cut of meat will furnish the most edible meat for a given amount of money.
dc.description.digitizationDigitized at the University of Missouri--Columbia MU Libraries Digitization Lab in 2011.
dc.format.extent23 leaves
dc.identifier.merlinb23507706
dc.identifier.oclc25039148
dc.identifier.urihttp://hdl.handle.net/10355/15308
dc.publisherUniversity of Missouri
dc.relation.ispartofTheses and Dissertations (MU)
dc.relation.ispartofcommunityUniversity of Missouri-Columbia. Libraries. MU Libraries Locally Digitized Materials
dc.subject.lcshMeat cuts
dc.subject.lcshCooking (Meat)
dc.titleThe amount of edible meat in the various cuts from animals of known life historiesen
dc.typeThesis
thesis.degree.disciplineHome economicseng
thesis.degree.grantorUniversity of Missouri
thesis.degree.levelM.S.
thesis.degree.nameMasters


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