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The Chemistry of Flesh Foods and Their Losses on Cooking
| Formato: | Online Artículo Texto |
|---|---|
| Lenguaje: | English |
| Publicado: |
Thacker
1934
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5159004/ |
| _version_ | 1782481725470801920 |
|---|---|
| collection | PubMed |
| description | |
| format | Online Article Text |
| id | pubmed-5159004 |
| institution | National Center for Biotechnology Information |
| language | English |
| publishDate | 1934 |
| publisher | Thacker |
| record_format | MEDLINE/PubMed |
| spelling | pubmed-51590042017-09-12 The Chemistry of Flesh Foods and Their Losses on Cooking Ind Med Gaz Reviews Thacker 1934-07 /pmc/articles/PMC5159004/ Text en http://creativecommons.org/licenses/by-nc/4.0/This article is distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/) , which permits non-commercial use and redistribution provided that the original author and source are credited. |
| spellingShingle | Reviews The Chemistry of Flesh Foods and Their Losses on Cooking |
| title | The Chemistry of Flesh Foods and Their Losses on Cooking |
| title_full | The Chemistry of Flesh Foods and Their Losses on Cooking |
| title_fullStr | The Chemistry of Flesh Foods and Their Losses on Cooking |
| title_full_unstemmed | The Chemistry of Flesh Foods and Their Losses on Cooking |
| title_short | The Chemistry of Flesh Foods and Their Losses on Cooking |
| title_sort | chemistry of flesh foods and their losses on cooking |
| topic | Reviews |
| url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5159004/ |