The chemistry of flesh foods and their losses on cooking
By: by R. A. McCance and H. L. Shipp.
Contributors: Shipp, Henry Leigh, 1903-
Publisher: H. M. Stationery off.  [Oxford, Printed by John Johnson at the University press]
Published: 1933
Place of publication: London
Language: eng
Number of pages: 146
Subjects: Food -- Analysis; Food of animal origin -- Analysis; Cookery (Meat); Cookery (Fish)
Notes: "References": p. 141-146.
At head of title: ...  Privy council.  Medical research council.