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September 10, 2008 | History

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Mary Engle Pennington

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Born

1872

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Studies on chicken fat: Influence of temperature on the lipolysis of esters : The hydrolysis of chicken fat by means of lipase : The occurrence of catalase, oxidases, and reductases in the fat of the common fowl (Gallus domesticatus)

by Mary Engle Pennington
First published in 1911
2 editions, 2 ebooks
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The care of perishable food aboard ship

by Mary Engle Pennington First published in 1942
1 edition

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The care of the child's food in the home

by Mary Engle Pennington First published in 1925
1 edition

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The comparative rate of decomposition in drawn and undrawn market poultry.

by Mary Engle Pennington First published in 1911
1 edition, 1 ebook
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How to kill and bleed market poultry.

by Mary Engle Pennington First published in 1915
1 edition, 1 ebook
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Studies of poultry from the farm to the consumer.

by Mary Engle Pennington First published in 1910
1 edition, 1 ebook
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Practical suggestions for the preparation of frozen and dried eggs: a statement based on the investigation made in the producing section during the summer of 1911

by Mary Engle Pennington First published in 1912
1 edition, 1 ebook
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How to kill and bleed market poultry

by Mary Engle Pennington First published in 1917
1 edition, 1 ebook
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A study of the enzyms of the egg of the common fowl

by Mary Engle Pennington First published in 1912
1 edition, 1 ebook
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1872

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ID Numbers

OLID: OL2358723A

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