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Copra and Coconut Oil
- 1928
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Small JPG1200 x 1737px — 473 KBFull-sized JPG2552 x 3693px — 1.9 MBOriginal fileTIFF — 2552 x 3693px — 27.0 MBThe second of five publications from a research study on fats and oils conducted by the Food Research Institute of the University of Stanford. This work focuses on the economics of coconut oil and its rapid growth in popularity in the years before this publication. Author Katherine Snodgrass (1893-1930) was a research fellow at the Food Research Institute and a Ph.D. candidate in economics at the University of Stanford at the time of this publication.
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Cite as
Snodgrass, Katherine. “Copra and Coconut Oil.” Stanford, California: Stanford University. Food Research Institute, 1928. TP684.C7 S53 1928. Science History Institute. Philadelphia. https://digital.sciencehistory.org/works/zl5kceq.
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