| Record ID | ia:boweschurchsfood0000ed19penn |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/boweschurchsfood0000ed19penn/boweschurchsfood0000ed19penn_marc.xml |
| Download MARC binary | https://www.archive.org/download/boweschurchsfood0000ed19penn/boweschurchsfood0000ed19penn_meta.mrc |
LEADER: 01162cam a22003498a 4500
001 2009014532
003 DLC
005 20100219093115.0
008 090406s2009 mdu b 001 0 eng
010 $a 2009014532
020 $a9780781781343
035 $a(DNLM)101501299
040 $aDNLM/DLC$cDLC
042 $apcc
050 00 $aTX551$b.P385 2009
060 10 $aQU 145$bP414b 2009
082 00 $a613.2$222
100 1 $aPennington, Jean A. Thompson.
245 10 $aBowes & Church's food values of portions commonly used /$cJean A.T. Pennington and Judith Spungen.
246 3 $aBowes and Church's food values of portions commonly used
246 30 $aFood values of portions commonly used
250 $a19th ed.
260 $aBaltimore, MD :$bLippincott, Williams & Wilkins,$cc2009.
263 $a0908
300 $ap. ;$ccm.
504 $aIncludes bibliographical references and index.
650 0 $aNutrition$vTables.
650 0 $aFood$xComposition$vTables.
650 12 $aNutritive Value$vTables.
650 22 $aFood Analysis$xstatistics & numerical data$vTables.
650 22 $aNutritional Physiological Phenomena$vTables.
700 1 $aSpungen, Judith.