Catalog Record: The vitamin C content of raw fresh, frozen, and cooked market samples of baby beef, lamb, and pork liver | Hathi Trust Digital Library

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The vitamin C content of raw fresh, frozen, and cooked market samples of baby beef, lamb, and pork liver.

Main Author: Carlin, Mary Agnes Frances, 1906-
Language(s): English
Published: [Ithaca, N. Y.] 1943.
Subjects: Liver.
Vitamin C
Cooking (Meat)
Physical Description: 31 l. illus. 27 cm.
Original Format: Book
Locate a Print Version: Find in a library
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