An edition of The chemistry of flesh foods and their losses on cooking (1933)

The chemistry of flesh foods and their losses on cooking

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The chemistry of flesh foods and their losses ...
R. A. McCance
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Last edited by MARC Bot
September 20, 2020 | History
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An edition of The chemistry of flesh foods and their losses on cooking (1933)

The chemistry of flesh foods and their losses on cooking

by

  • 0 Ratings
  • 0 Want to read
  • 0 Currently reading
  • 0 Have read

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Publish Date
Publisher
H. M. Stationery off. [Oxford, Printed by John Johnson at the University press]
Language
English
Pages
146

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Subjects
Analysis, Cookery (Fish), Cookery (Meat), Food, Food of animal origin, Cooking (Meat), Cooking (Fish)
Edition Availability
Cover of: The chemistry of flesh foods and their losses on cooking
The chemistry of flesh foods and their losses on cooking
1933, H. M. Stationery off. [Oxford, Printed by John Johnson at the University press]
in English
  • Not in Library
Libraries near you: WorldCat

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Book Details

Edition Notes

"References": p. 141-146.
At head of title: ... Privy council. Medical research council.

Published in
London

Classifications

Library of Congress
TX555 .M3

The Physical Object

Pagination
146 p.
Number of pages
146

ID Numbers

Open Library
OL28796M
LCCN
sg33000141
OCLC/WorldCat
5271977

Source records

Scriblio MARC record
Library of Congress MARC record
Library of Congress MARC record

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History

Download catalog record: RDF / JSON
September 20, 2020 Edited by MARC Bot import existing book
December 4, 2010 Edited by Open Library Bot Added subjects from MARC records.
October 28, 2009 Created by WorkBot add works page