✦ LIBER ✦
The chemical composition of foods: By R.A. McCance M.D., Ph.D., F.R.C.P. and E.M. Widdowson B.SC., Ph.D., Dept. of Medicine, University of Cambridge. And a Section on the Chemical Composition of Cooked Dishes containing several ingredients, with their recipes, by C. M. Verdon-Roe, B.A. Med. Res. Coun. Spec. Report Series, No. 235. 1940. H.M. Stationery Office. Pp. 150. Price 4s. net
- Book ID
- 118541976
- Publisher
- Elsevier Science
- Year
- 1939
- Tongue
- English
- Weight
- 140 KB
- Volume
- 53
- Category
- Article
- ISSN
- 0033-3506
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