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Purdue e-Archives
Purdue ID NumberDT569
TitleEfficiency of various yeasts in the fermentation of bread
AuthorLinn, Eva Lenore
Zorns, Daisy Jane
Date of Original1897
Note on OriginalHolograph
Accession Number569
Location of OriginalHicks Repository (Undergraduate) (non-circulating)
Extent of Original83 leaves
Thesis StatementThesis (B.S.)--Purdue University, 1897
School/DepartmentSchool of Science
Thesis LevelB.S.
SubjectsMicrobiology
Food science
RepositoryPurdue University Libraries, Karnes Archives and Special Collections
Typetext
Formatapplication/pdf
Languageeng
CollectionEarly Purdue University Theses and Dissertations
RightsCopyright Purdue University. All rights reserved.
Date Digitized5/18/2011
Digitization SpecificationsOriginal scanned at 300 ppi on a BookEye 3 scanner using Opus software, with 24 bit color depth. Display images generated in Contentdm as JP2000s; file format for archival dopy is uncompressed TIF format.