The chemistry of flesh foods and their losses on cooking, by R. A. McCance and H. L. Shipp.

By: Contributor(s): Material type: TextTextPublication details: London, H. M. Stationery off. [Oxford, Printed by John Johnson at the University press] 1933.Description: 146 p. illSubject(s): LOC classification:
  • TX555 .M3
NLM classification:
  • W1
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At head of title: ... Privy council. Medical research council.

"References": p. 141-146.

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