Graham flour : a study of the physical and chemical differences between graham flour and imitation graham flours / by J.A. Le Clerc and B.R. Jacobs.

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Bibliographic Details
Online Access:	Search for the full-text version of this title in HathiTrust
Main Author:	Le Clerc, J. Arthur, 1873-
Corporate Authors:	United States. Bureau of Chemistry, United States. Department of Agriculture
Other Authors:	Jacobs, B. R. (Benjamin R.)
Format:	Government Document Book
Language:	English
Published:	Washington, D.C. : U.S. Dept. of Agriculture, Bureau of Chemistry, 1913.
Series:	Bulletin (United States. Bureau of Chemistry) ; no. 164.
Subjects:	Graham flour > Composition.

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Call Number:	A 7.3:150-166
A 7.3:150-166	Available Place a Hold Contents The following works are all found in the book indicated by the call number above. Large scale experiments on the processing of Japanese persimmons : with notes on the... A bacteriological study of shell, frozen, and desiccated eggs ; made under laboratory... Graham flour : a study of the physical and chemical differences between graham flour... Technical drug studies by the Division of Drugs. Sewage-polluted oysters as a cause of typhoid and other gastro-intestinal disturbance... Leather investigations : the composition of some sole leathers. / by F.P. Veitch and... The composition of different varieties of red peppers / by L.M. Tolman and L.C. Mitch... Chemical analysis and composition of imported honey from Cuba, Mexico and Haiti / A.... Pulp and paper and other products from waste resinous woods / by F.P. Veitch and J.L.... The canning of foods : a description of the methods followed in commercial canning /... The elimination and toxicity of caffein in nephrectomized rabbits / by William Salant... A study of nuts with special reference to microscopic identification / by W.J. Young. The elimination of caffein : an experimental study on herbivora and carnivora / by Wi...