| 000 | 01048cam a22002891 4500 | ||
|---|---|---|---|
| 001 | sg 33000141 | ||
| 003 | DLC | ||
| 005 | 20260227112740.0 | ||
| 008 | 811121s1933 xx 000 0 eng | ||
| 010 | _asg 33000141 | ||
| 035 | _a(OCoLC)5271977 | ||
| 040 |
_aDLC _cDNLM _dOCl _dDLC |
||
| 050 | 0 | 0 |
_aTX555 _b.M3 |
| 060 | 0 | 0 |
_aW1 _bME449 no.187 |
| 100 | 1 |
_aMcCance, R. A. _q(Robert Alexander), _d1898-1993. |
|
| 245 | 1 | 4 |
_aThe chemistry of flesh foods and their losses on cooking, _cby R. A. McCance and H. L. Shipp. |
| 260 |
_aLondon, _bH. M. Stationery off. [Oxford, Printed by John Johnson at the University press] _c1933. |
||
| 300 |
_a146 p. _bill. |
||
| 410 | 2 | 0 |
_aMedical Research Council (Great Britain) _tSpecial report series, _vno. 187 |
| 500 | _aAt head of title: ... Privy council. Medical research council. | ||
| 504 | _a"References": p. 141-146. | ||
| 650 | 0 |
_aFood _xAnalysis. |
|
| 650 | 0 |
_aFood of animal origin _xAnalysis. |
|
| 650 | 0 | _aCooking (Meat) | |
| 650 | 0 | _aCooking (Fish) | |
| 700 | 1 |
_aShipp, Henry Leigh, _d1903- |
|
| 999 |
_c90255 _d90255 |
||