01019cam a22002771  4500001001300000003000400013005001700017008004100034010001700075035001900092040002400111050001500135060002100150100005200171245009700223260010100320300001700421410007800438500006900516504003000585650002000615650003700635650001900672650001900691700003100710sg 33000141 DLC20260227112740.0811121s1933    xx            000 0 eng    asg 33000141   a(OCoLC)5271977  aDLCcDNLMdOCldDLC00aTX555b.M300aW1bME449 no.1871 aMcCance, R. A.q(Robert Alexander),d1898-1993.14aThe chemistry of flesh foods and their losses on cooking,cby R. A. McCance and H. L. Shipp.  aLondon,bH. M. Stationery off.  [Oxford, Printed by John Johnson at the University press]c1933.  a146 p.bill.20aMedical Research Council (Great Britain)tSpecial report series,vno. 187  aAt head of title: ...  Privy council.  Medical research council.  a"References": p. 141-146. 0aFoodxAnalysis. 0aFood of animal originxAnalysis. 0aCooking (Meat) 0aCooking (Fish)1 aShipp, Henry Leigh,d1903-