| Record ID | marc_columbia/Columbia-extract-20221130-008.mrc:476932967:1746 |
| Source | marc_columbia |
| Download Link | /show-records/marc_columbia/Columbia-extract-20221130-008.mrc:476932967:1746?format=raw |
LEADER: 01746cam a2200445 a 4500
001 3928308
005 20221027002705.0
008 870116t19851985nyu b 001 0 eng
010 $a 83048373
020 $a0061816795 :$c$16.95
020 $a0060910933 (pbk.) :$c$7.95
035 $a(OCoLC)14173698
035 $a(OCoLC)ocm14173698
035 $a(CStRLIN)NYCM87-B132
035 $9ADJ1045HS
035 $a(NNC)3928308
035 $a3928308
040 $dCStRLIN$dNNC-M
050 00 $aTX551$b.B64 1985
082 0 $a641.1$219
100 1 $aBowes, Anna De Planter.$0http://id.loc.gov/authorities/names/n79145854
240 10 $aFood values of portions commonly used
245 10 $aBowes and Church's Food values of portions commonly used.
250 $a14th ed. /$brevised by Jean A.T. Pennington and Helen Nichols Church.
260 $aNew York :$bHarper & Row,$c[1985], ©1985.
300 $axxvii, 257 pages ;$c29 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
500 $aSpine title: Food values of portions commonly used.
500 $aChiefly tables.
504 $aBibliography: p. 241-242.
500 $aIncludes index.
650 2 $aFood.$0https://id.nlm.nih.gov/mesh/D005502
650 2 $aNutritional Physiological Phenomena.$0https://id.nlm.nih.gov/mesh/D009747
655 2 $aTables.$0https://id.nlm.nih.gov/mesh/D020501
700 1 $aChurch, Charles Frederick,$d1902-$0http://id.loc.gov/authorities/names/n79145855
700 1 $aPennington, Jean A. Thompson.$0http://id.loc.gov/authorities/names/n79145840
700 1 $aChurch, Helen Nichols.$0http://id.loc.gov/authorities/names/n79146455
740 0 $aFood values of portions commonly used.
852 00 $boff,hsl$hTX551$iB67 1985