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Filtering by: Alternative title ssim Reference 98-3 Decade 1930-1939 Subject Calcium

A study of calcium compounds for cream neutralization

Creator:

Sweringen, William Lloyd

Resource Type:

Masters Thesis

Full Text:

Literature A. Neutralization i. History of 2. Definition of 3. Object of 4. Importance of Correct
The losses of calcium in cooking kale

Creator:

Bertram, Mary Elizabeth

Resource Type:

Masters Thesis

Full Text:

Influencing Utilization of Calcium 3 Calcium Absorption 6 Losses of Minerals in Cooking 9 Methods of
Food sources of calcium : The determination of calcium in meat cooked with acid

Creator:

Beals, Maple Cole

Resource Type:

Masters Thesis

Full Text:

scrvi:n,g of pork spareribs cooked by '3. Chinese metl:.od was fo,md to yield 0.5504 grac, of calcium
Influence of sulfur dioxide, calcium and hydrogen ion concentration in dyeing cherries

Creator:

Strachan, Charles Campbell

Resource Type:

Masters Thesis

Full Text:

$t *b$$* 1XQ pt!PtOU$ U.*C41*1 tz***ats *rø ssls rr 4tc*1d* *d ¿t 3.. t . *:t*.t* by ts R.teh
The calcium and phosphorus losses of cooking vegetables in fat

Creator:

Yu, Hsi Hsuan, 1912-

Resource Type:

Masters Thesis

Full Text:

. The remainder of the small 3 amount or calcium and. the 1arer amounts of phosphorus are