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Science in the Kitchen / A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes by Kellogg, Ervilla) ( Author )

Content Provider	Lemonjar
Publisher	N.A
Publication Date	01-01-1892
Summary	Click "free sample" to read the whole book no need to purchase. Description: This book is a scientific treatise on food substances and their dietetic properties, together with a practical explanation of the principles of healthful cookery, and a large number of original, palatable, and wholesome recipes
ISBN	230706229
Item Type	Book
File Type	epub
File Size	3,038.74 KB
Language	English
Subjects	-
Charge Per Copy	MYR 0.24
Available copies	1
Total read	-

Citation

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AMA 11th EditionReferences

Kellogg, Ervilla). Science in the Kitchen / A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes. N.A. January 01, 1892. Accessed September 20, 2024. https://online.provdatabase.com/cite/634

APA 7th EditionReferences

Kellogg, Ervilla). (1892). Science in the Kitchen / A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes. N.A. https://online.provdatabase.com/cite/634

Chicago 17th EditionReferences

HarvardReferences

Harvard AustraliaReferences

Kellogg, Ervilla), 1892, Science in the Kitchen / A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes, N.A, viewed 20 September 2024, <https://online.provdatabase.com/cite/634>

MLA 9th EditionWorks Cited

Kellogg, Ervilla). Science in the Kitchen / A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes. N.A, 1892. PROV Database, https://online.provdatabase.com/cite/634.

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