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dc.contributor.authorChicago Dietetic Associationen_US
dc.coverage.spatialNew Yorken_US
dc.date.accessioned2011-08-14T22:13:36Z
dc.date.available2011-08-14T22:13:36Z
dc.date.issued1922en_US
dc.identifier.urihttp://hdl.handle.net/10919/10240
dc.format.extent163 pagesen_US
dc.format.mimetypeapplication/pdfen_US
dc.publisherThe Macmillan Companyen_US
dc.rightsThis work has been identified as being in the public domain, free of known restrictions under copyright law, including all related and neighboring rights.en_US
dc.rights.urihttp://creativecommons.org/publicdomain/mark/1.0/
dc.source.urihttp://scholar.lib.vt.edu/digital_books/index.htmlen_US
dc.subjectQuantity cookingen_US
dc.subjectFood serviceen_US
dc.titleRecipes for Institutions, Collected and Edited by the Chicago Dietetic Association, Incen_US
dc.typeBooken_US
dc.contributor.departmentVirginia Tech. University Libraries. Special Collections Departmenten_US
dc.contributor.departmentVirginia Tech. Digital Library and Archivesen_US
dc.type.dcmitypeTexten_US


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This work has been identified as being in the public domain, free of known restrictions under copyright law, including all related and neighboring rights.
License: This work has been identified as being in the public domain, free of known restrictions under copyright law, including all related and neighboring rights.