| 000 | 00984cam a2200265Ia 4500 | ||
|---|---|---|---|
| 001 | u15487 | ||
| 003 | SIRSI | ||
| 005 | 20180220093808.0 | ||
| 008 | 020325s1991 enka b 001 0 eng d | ||
| 020 | _a0851863914 | ||
| 039 | 9 |
_a200203251633 _bVLOAD _y200203190939 _zload |
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| 040 | _aEAL. | ||
| 050 |
_aTX551 _bM37 1991 |
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| 100 | 1 | _aMcCance, R. A. \q (Robert Alexander), \d 1898-1993. | |
| 240 | 1 | 0 | _aComposition of foods |
| 245 | 1 | 0 |
_aMcCance and Widdowson's the composition of foods / _bR. A. McCance ... [et al.] |
| 250 |
_a5th rev. and extended ed. / _bB. Holland ... [et al.]. |
||
| 260 |
_aCambridge, UK : the Royal Society of Chemistry and Ministry of Agriculture, Fisheries and Food, _c1991. |
||
| 300 |
_axiii, 462 p. ; _c25 cm. + _esupplement. |
||
| 504 | _aIncludes bibliographical references ( p. 435-440) and index. | ||
| 596 | _a1 | ||
| 650 | 0 |
_aFood _xComposition _vTables |
|
| 700 | 1 | 0 | _aWiddowwson, E. M. |
| 942 |
_cBK _2lcc |
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| 999 |
_c23666 _d23666 |
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