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The chemistry of flesh foods and their losses on cooking

The chemistry of flesh foods and their losses on cooking1933

R. A. McCance

Details

First published
1933
OL Work ID
OL404250W

Subjects

AnalysisCookery (Fish)Cookery (Meat)FoodFood of animal originCooking (Meat)Cooking (Fish)MeatFood Analysis

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Book data from Open Library. Cover images courtesy of Open Library.