The chemistry of flesh foods and their losses on cooking,
McCance, R. A. 1898-1993.
The chemistry of flesh foods and their losses on cooking, by R. A. McCance and H. L. Shipp. - London, H. M. Stationery off. [Oxford, Printed by John Johnson at the University press] 1933. - 146 p. ill.
At head of title: ... Privy council. Medical research council.
"References": p. 141-146.
sg 33000141
Food--Analysis.
Food of animal origin--Analysis.
Cooking (Meat)
Cooking (Fish)
TX555 / .M3
W1 / ME449 no.187
The chemistry of flesh foods and their losses on cooking, by R. A. McCance and H. L. Shipp. - London, H. M. Stationery off. [Oxford, Printed by John Johnson at the University press] 1933. - 146 p. ill.
At head of title: ... Privy council. Medical research council.
"References": p. 141-146.
sg 33000141
Food--Analysis.
Food of animal origin--Analysis.
Cooking (Meat)
Cooking (Fish)
TX555 / .M3
W1 / ME449 no.187