| dc.contributor.advisor | H. W. Hayward. | en_US |
| dc.contributor.author | Cassidy, J. E | en_US |
| dc.contributor.author | Monasterio, E. R | en_US |
| dc.date.accessioned | 2009-08-26T16:30:22Z | |
| dc.date.available | 2009-08-26T16:30:22Z | |
| dc.date.issued | 1920 | en_US |
| dc.identifier.uri | http://hdl.handle.net/1721.1/46470 | |
| dc.description | Thesis (B.S.)--Massachusetts Institute of Technology, Dept. of Business and Engineering Administration, 1920. | en_US |
| dc.description.statementofresponsibility | by J. E. Cassidy and E. R. Monasterio. | en_US |
| dc.format.extent | 36, [1] leaves | en_US |
| dc.language.iso | eng | en_US |
| dc.publisher | Massachusetts Institute of Technology | en_US |
| dc.rights | M.I.T. theses are protected by
copyright. They may be viewed from this source for any purpose, but
reproduction or distribution in any format is prohibited without written
permission. See provided URL for inquiries about permission. | en_US |
| dc.rights.uri | http://dspace.mit.edu/handle/1721.1/7582 | en_US |
| dc.subject | Business and Engineering Administration | en_US |
| dc.title | Investigation of the strength of beef bone | en_US |
| dc.type | Thesis | en_US |
| dc.description.degree | B.S. | en_US |
| dc.contributor.department | Massachusetts Institute of Technology. Department of Business and Engineering Administration | en_US |
| dc.identifier.oclc | 38054366 | en_US |
