| Record ID | marc_records_scriblio_net/part29.dat:17590817:1019 |
| Source | Scriblio |
| Download Link | /show-records/marc_records_scriblio_net/part29.dat:17590817:1019?format=raw |
LEADER: 01019cam 22002771 4500
001 sg 33000141
003 DLC
005 20040628143331.0
008 811121s1933 xx 000 0 eng
010 $asg 33000141
035 $a(OCoLC)5271977
040 $aDLC$cDNLM$dOCl$dDLC
050 00 $aTX555$b.M3
060 00 $aW1$bME449 no.187
100 1 $aMcCance, R. A.$q(Robert Alexander),$d1898-1993.
245 14 $aThe chemistry of flesh foods and their losses on cooking,$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 20 $aMedical Research Council (Great Britain)$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 $aCookery (Meat)
650 0 $aCookery (Fish)
700 1 $aShipp, Henry Leigh,$d1903-