The chemistry of flesh foods and their losses on cooking,

The chemistry of flesh foods and their losses on cooking,

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Bibliographic Details
Author / Creator:	McCance, R. A. (Robert Alexander), 1898-1993
Imprint:	London, H. M. Stationery off. [Oxford, Printed by John Johnson at the University press] 1933.
Description:	146 p. ill.
Language:	English
Series:	Special report series no. 187 Medical Research Council (Great Britain) Special report series no. 187
Subject:	Food Analysis Food -- Analysis Food of animal origin -- Analysis. Cooking (Meat) Cooking (Fish) Cooking (Fish) Cooking (Meat) Food -- Analysis.
Format:	Print Book
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/3289341

Hidden Bibliographic Details
Other authors / contributors:	Shipp, Henry Leigh, 1903-
Notes:	At head of title: ... Privy council. Medical research council. "References": p. 141-146.

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