| Record ID | harvard_bibliographic_metadata/ab.bib.09.20150123.full.mrc:94668785:1109 |
| Source | harvard_bibliographic_metadata |
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LEADER: 01109cam a2200325 a 45e0
001 009091729-4
005 20090713042105.0
008 021104s2002 enk b 001 0 eng
015 $aGBA2-74389
020 $a0854044280
035 0 $aocm50938777
040 $aUKM$cUKM$dCUY$dAGL
050 00 $aTX551$b.M13 2004
070 0 $aTX531$b.M332 2002
072 0 $aQ500
090 $aTX531$b.M2 2002
100 1 $aMcCance, R. A.$q(Robert Alexander),$d1898-1993.
240 10 $aComposition of foods
245 10 $aMcCance and Widdowson's the composition of foods /$ccompiled by Food Standards Agency and Institute of Food Research.
250 $a6th summary ed.
260 $aCambridge, UK :$bRoyal Society of Chemistry,$c[2002]
300 $axv, 537 p. ;$c25 cm.
500 $aPrevious ed.: 1993.
504 $aIncludes bibliographical references (p. 479-488) and index.
650 0 $aFood$xComposition$vTables.
710 1 $aGreat Britain.$bFood Standards Agency.
700 1 $aWiddowson, Elsie M.$q(Elsie May),$d1906-2000.
710 2 $aAFRC Institute of Food Research.
988 $a20030424
906 $0OCLC