Raamatud Harry Snyder
Human Foods And Their Nutritive Value (1908)
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The Chemistry of Dairying: An outline of the chemical and allied changes which take place in milk, and in the manufacture of butter and cheese
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Wheat flour its weight and moisture content
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Studies on the Digestibility and Nutritive Value of Bread and Macaroni at the University of Minnesota 1903-1905
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Studies on the Digestibility and Nutritive Value of Bread..
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Wheat Flour its Weight and Moisture Content
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The Chemistry of Dairying; an Outline of the Chemical and Allied Changes Which Take Place in Milk, and in the Manufacture of Butter and Cheese; and the Rational Feeding of Dairy Stock
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Wheat Flour and Bread
Charles D. Woods, Harry Snyder
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Human Foods And Their Nutritive Value (1908)
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Human Foods And Their Nutritive Value (1908)
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Cream Raising By Dilution ...
Henry Hiram Wing, Harry Snyder
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Forage Crops Of High, Medium And Low Protein Content, Volumes 97-107
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