A study of the heats of combustion of foods and food constituents: a thesis
type: CreativeWork
description: Made available in DSpace on 2016-11-09T23:48:00Z (GMT). No. of bitstreams: 2 5959100_opt.pdf: 40571133 bytes, checksum: 7eff6d49f56712441655fc967b92f410 (MD5) license.txt: 4183 bytes, checksum: 1dcc2037833d76bede73d5717587543b (MD5) Previous issue date: 1898
abstract: Made available in DSpace on 2016-11-09T23:48:00Z (GMT). No. of bitstreams: 2 5959100_opt.pdf: 40571133 bytes, checksum: 7eff6d49f56712441655fc967b92f410 (MD5) license.txt: 4183 bytes, checksum: 1dcc2037833d76bede73d5717587543b (MD5) Previous issue date: 1898
author: Paul, A.E.
language: eng
keywords: Food -- Analysis, Thermochemistry
date published: 2016-11-09T23:48:00Z
date modified: 2026-07-22T22:26:35Z
provider: University of Illinois - Urbana-Champaign
publisher: Networked Digital Library of Theses and Dissertations
type: WebPage
source organization: University of Illinois - Urbana-Champaign

PropertyValue
property ID: Handle
value: http://hdl.handle.net/2142/91819