| Record ID | marc_columbia/Columbia-extract-20221130-008.mrc:518515307:1208 |
| Source | marc_columbia |
| Download Link | /show-records/marc_columbia/Columbia-extract-20221130-008.mrc:518515307:1208?format=raw |
LEADER: 01208cam a2200325 a 4500
001 3961144
005 20221027010614.0
008 911104t19911991enk b 001 0 eng d
020 $a0851863914
035 $a(OCoLC)26264298
035 $a(OCoLC)ocm26264298
035 $a(CStRLIN)NYCM91-B6285
035 $9AFU2457HS
035 $a(NNC)3961144
035 $a3961144
040 $aNNC-M$cNNC-M
245 00 $aMcCance and Widdowson's The composition of food /$cB. Holland [and others].
250 $a5th rev. and extended ed.
260 $aCambridge [Eng.] :$bRoyal Society of Chemistry and Ministry of Agriculture, Fisheries and Food,$c[1991], ©1991.
300 $a462 pages ;$c25 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
500 $aIncludes index.
504 $aIncludes bibliographical references (p. 435-440)
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 $aHolland, B.$0http://id.loc.gov/authorities/names/n90644630
740 4 $aThe composition of food.
852 00 $boff,hsl$hTX551$i.M3 1991