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Abstracts on Recent Research in Cookery and Allied Subjects: I. Refrigeration


by Victoria Carlsson & May B. Van Arsdale — 1930

THE growing need of our students for work which will prepare them to meet their immediate professional demands gave rise to the organization of a course dealing with progress during the past decade in research in cookery and allied subjects. In order that the results of this course might be as far-reaching as possible, the lecture and discussion material has been condensed into a form convenient for immediate student use and later ready reference—in other words, into abstracts.


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Cite This Article as: Teachers College Record Volume 31 Number 4, 1930, p. 320-331
http://www.tcrecord.org ID Number: 7009, Date Accessed: 12/17/2017 6:36:20 PM

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  • Victoria Carlsson


  • May Van Arsdale


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