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  1. Bouillon cubes: their contents and food value compared with meat extracts and home-made preparations of meat.
    By: Cook, Frank Cummings.
    Publication info: [Washington,Govt. print. off.],1913.
    Contributed by: Library of Congress
    Subjects: Bouillon cubes  Meat extract  
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  2. A comparison of beef and yeast extracts of known origin. By F.C. Cook ...
    By: Cook, Frank Cummings.
    Publication info: [Washington,Govt. Print. Off.]1910.
    Contributed by: University of California Libraries (archive.org)
    Subjects: Meat extract  Yeast  
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  3. Meat extracts and similar preparations, including studies of the methods of analysis employed. By W.D. Bigelow ... and F.C. Cook ...
    By: Bigelow, Willard Dell, - Cook, Frank Cummings.
    Publication info: Washington,Govt. Print. Off.,1908.
    Contributed by: University of California Libraries (archive.org)
    Subjects: Chemistry, Analytic  Meat extract  
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