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Bu vikidə "Fayl:Studies on the digestibility and nutritive value of bread and of macaroni - at the University o" səhifəsini yaradın! Həmçinin, axtarışınız əsasında çıxan nəticələrə baxın.
Studies on the digestibility and nutritive value of bread and macaroni at the University of Minnesota 1903-1905 ( ) Author Snyder, Harry, 1867-1927... (539 × 841 (5,5 MB)) - 02:56, 2 yanvar 2022 |
Principles of nutrition and nutritive value of food ( ) Author W. O. Atwater Title Principles of nutrition and nutritive value of food Volume no.142... (1.537 × 2.623 (1,23 MB)) - 10:18, 10 may 2022 |
Principles of nutrition and nutritive value of food ( ) Author Atwater, W. O. Title Principles of nutrition and nutritive value of food Series title... (795 × 1.331 (1,73 MB)) - 00:05, 9 iyul 2023 |
Principles of nutrition and nutritive value of food ( ) Author Atwater, W. O. Title Principles of nutrition and nutritive value of food Series title... (1.275 × 1.650 (3,19 MB)) - 01:36, 9 iyul 2023 |
Principles of nutrition and nutritive value of food ( ) Author Atwater, W. O. Title Principles of nutrition and nutritive value of food Series title... (554 × 908 (2,34 MB)) - 12:25, 22 dekabr 2022 |
Principles of nutrition and nutritive value of food ( ) Author Atwater, W. O. Title Principles of nutrition and nutritive value of food Series title... (814 × 1.333 (3,18 MB)) - 12:25, 22 dekabr 2022 |
Dietary studies at the University of Missouri in 1895, and data relating to bread and meat consumption in Missouri ( ) Author Gibson, Howard Beers... (1.147 × 1.633 (1,23 MB)) - 17:59, 24 fevral 2023 |
flour and bread ( ) Author Snyder, Harry, 1867-1927 Woods, Charles D Title Wheat flour and bread Publisher [Washington, D.C. Description The metadata... (743 × 1.275 (1,05 MB)) - 11:05, 1 dekabr 2022 |