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dc.contributor.authorGreene, Flora Hartleyeng
dc.date.issued1909eng
dc.date.submitted1909eng
dc.description8 photographs pasted ineng
dc.descriptionTypescripteng
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"eng
dc.descriptionIncludes bibliographical referenceseng
dc.descriptionM.S. University of Missouri 1909eng
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.eng
dc.description.digitizationDigitized at the University of Missouri--Columbia MU Libraries Digitization Lab in 2011.eng
dc.format.extent23 leaveseng
dc.identifier.merlinb23507706eng
dc.identifier.oclc25039148eng
dc.identifier.urihttp://hdl.handle.net/10355/15308eng
dc.languageEnglisheng
dc.publisherUniversity of Missourieng
dc.relation.ispartofcollectionUniversity of Missouri-Columbia. Graduate School. Theses and Dissertationseng
dc.relation.ispartofcommunityUniversity of Missouri-Columbia. Libraries. MU Libraries Locally Digitized Materialseng
dc.subject.lcshMeat cutseng
dc.subject.lcshCooking (Meat)eng
dc.titleThe amount of edible meat in the various cuts from animals of known life historieseng
dc.typeThesiseng
thesis.degree.disciplineAgriculture (MU)eng
thesis.degree.grantorUniversity of Missourieng
thesis.degree.levelMasterseng
thesis.degree.nameM.S.eng


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