| Record ID | marc_columbia/Columbia-extract-20221130-009.mrc:94105393:1718 |
| Source | marc_columbia |
| Download Link | /show-records/marc_columbia/Columbia-extract-20221130-009.mrc:94105393:1718?format=raw |
LEADER: 01718mam a2200385 a 4500
001 4072187
005 20221027031048.0
008 021104s2002 enk b 001 0 eng
015 $aGBA2-74389
020 $a0854044280
035 $a(OCoLC)ocm50938777
035 $a(NNC)4072187
035 $a4072187
040 $aUKM$cUKM$dCUY$dAGL$dNNC-M
070 0 $aTX531$b.M332 2002
072 0 $aQ500
090 $aTX531$b.M2 2002
100 1 $aMcCance, R. A.$q(Robert Alexander),$d1898-1993.$0http://id.loc.gov/authorities/names/n80025862
240 10 $aComposition of foods$0http://id.loc.gov/authorities/names/n80027329
245 10 $aMcCance and Widdowson's The composition of foods.
250 $a6th summary ed. /$bcompiled by Food Standards Agency and Institute of Food Research.
260 $aCambridge :$bRoyal Society of Chemistry,$c[2002]
300 $axv, 537 pages ;$c25 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
500 $aPrevious ed.: 1993.
504 $aIncludes bibliographical references (p. 479-488) and index.
650 0 $aFood$xComposition$vTables.$0http://id.loc.gov/authorities/subjects/sh2008103977
650 12 $aFood Analysis.$0https://id.nlm.nih.gov/mesh/D005504
650 22 $aNutritional Physiological Phenomena.$0https://id.nlm.nih.gov/mesh/D009747
655 2 $aTables.$0https://id.nlm.nih.gov/mesh/D020501
700 1 $aWiddowson, Elsie M.$q(Elsie May),$d1906-2000.$0http://id.loc.gov/authorities/names/n80025865
710 1 $aGreat Britain.$bFood Standards Agency.$0http://id.loc.gov/authorities/names/n99023265
710 2 $aAFRC Institute of Food Research.$0http://id.loc.gov/authorities/names/n90617563
852 00 $boff,hsl$hTX551$i.M3 2002