Some points in the analysis of meat extracts and allied preparations, with notes on their dietetic value
Subtitle: being the results of a series of analyses
By: performed by Professor Hugh Galt ... in the public health laboratory of Glasgow University during session 1898-99
Contributors: Royal Philosophical Society of Glasgow; University of Glasgow. Library
Publisher: Philosophical Society of Glasgow
Published: 1900
Place of publication: [Glasgow]
Language: eng
Format: [electronic resource] :
Number of pages: 14
Subjects: Meat extract
Other titles: Professor Galt on analysis of meat extracts etc.
Notes: Cover title.

Includes bibliographical references: p. 14.

This material has been provided by The University of Glasgow Library. The original may be consulted at The University of Glasgow Library.