TY  - BOOK
AU  - McCance,R.A.
AU  - Shipp,Henry Leigh
TI  - The chemistry of flesh foods and their losses on cooking,
AV  - TX555 .M3
PY  - 1933///
CY  - London
PB  - H. M. Stationery off.  [Oxford, Printed by John Johnson at the University press]
KW  - Food
KW  - Analysis
KW  - Food of animal origin
KW  - Cooking (Meat)
KW  - Cooking (Fish)
N1  - At head of title: ...  Privy council.  Medical research council; "References": p. 141-146
ER  -