The chemistry of flesh foods and their losses on cooking - McCance, R. A. (Robert Alexander), 1898-1993.; Shipp, Henry Leigh, 1903- (London, H. M. Stationery off. [Oxford, Printed by John Johnson at the University press], 1933)
At head of title: ... Privy council. Medical research council.
"References": p. 141-146.
Keywords: Food -- Analysis; Food of animal origin -- Analysis; Cooking (Meat); Cooking (Fish)