MARC Record from marc_columbia

LEADER: 03275cam a2200613 a 4500
001 10273929
005 20190121130924.0
006 m d
007 co cgu||||||||
008 090406s2010 pau b 001 0 eng
010 $a 2009014532
015 $aGBA951954$2bnb
016 7 $a101501299$2DNLM
016 7 $a015265952$2Uk
019 $a191807958$a435650591$a658965638
020 $a9780781781343 (pbk.)
020 $a0781781345 (pbk.)
020 $a9780781782890 (set)
020 $a0781782899 (set)
020 $a9781608313655 (CDROM)
020 $a1608313654 (CDROM)
029 1 $aNLM$b101501299
029 1 $aNZ1$b13046291
035 $a(OCoLC)ocn264012052
035 $a(OCoLC)264012052$z(OCoLC)191807958$z(OCoLC)435650591$z(OCoLC)658965638
035 $a(NNC)10273929
040 $aDNLM/DLC$beng$cDLC$dYDX$dBTCTA$dNLM$dYDXCP$dUKM$dABG$dVP@$dUBA$dBWX$dAGL$dTTU$dBAKER$dKNJ$dCDX$dCNKEY$dHUH$dBDX
042 $apcc
050 00 $aTX551$b.P385 2010
060 00 $a2009 K-812
060 10 $aQU 145$bP414b 2010
070 0 $aTX551$b.P385 2010
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 $aPhiladelphia, PA :$bLippincott, Williams & Wilkins,$cc2010.
300 $axl, 425 p. ;$c28 cm.
504 $aIncludes bibliographical references (p. 403-415) and index.
505 0 $aBeverages -- Candy -- Cereals and grains, cooked -- Cereals, ready-to-eat -- Cheese, cheese products, and cheese substitutes -- Creams and creamers (cream substitutes) -- Desserts -- Eggs, egg dishes, and egg substitutes -- Entrees and meals -- Fast food and restaurant foods -- Fats, oils, shortenings, and spreads -- Fish and seafood -- Flour, meals, and grain fractions -- Fruit and vegetable juices and juice drinks -- Fruits -- Grain- and vegetable-based snack foods -- Grain products -- Infant, junior, and toddler foods -- Meats -- Meats, luncheon and snack -- Meat substitutes, tofu, and related soy products -- Milks, milk beverages, and yogurt -- Nuts and seeds -- Poultry -- Salad dressings -- Sauces, gravies, and condiments -- Soups -- Spices, herbs, and flavorings -- Sugars, syrups, and other sweeteners -- Vegetables and vegetable dishes -- Miscellaneous food ingredients -- Special dietary foods.
538 $aSystem requirements: 64 MB RAM; 20MB of available hard-disk space; 8X or faster CD-ROM drive; Pentium II processor; Windows 98(second ed.)/2000(SP3)/XP (SO2)/Vista/7; Microsoft .NET framework 2.0; Internet Explorer 6.0 or comparable web browser; Adobe Acrobat reader 7.0.
650 0 $aNutrition$vTables.
650 0 $aFood$xComposition$vTables.
650 12 $aNutritive Value.
655 2 $aTable.
650 22 $aFood Analysis$xstatistics & numerical data.
650 22 $aNutritional Physiological Phenomena.
650 7 $aTabela de composição de alimentos.$2larpcal
650 7 $aValor nutritivo.$2larpcal
650 7 $aNutrição.$2larpcal
700 1 $aSpungen, Judith.
852 00 $bhsl,ref$hTX551$i.B67 2010