McCance, R. A.  1898-1993. <br/><br/>
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. 
<br/><br/> At head of title: ...  Privy council.  Medical research council. 
<br/><br/>"References": p. 141-146. 
<br/><br/><label>LCCN: </label>sg 33000141  
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Analysis.<br/>Food of animal origin--Analysis.<br/>Cooking (Meat)<br/>Cooking (Fish)
<br/><br/><label>LC Class. No.: </label>TX555  / .M3 
<br/><br/><label>National Library of Medicine Call No.: </label>W1  / ME449 no.187