| Record ID | marc_loc_2016/BooksAll.2016.part03.utf8:189857553:808 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part03.utf8:189857553:808?format=raw |
LEADER: 00808cam a22002291 4500
001 40026970
003 DLC
005 20070918081446.0
008 830722s1940 nyu b 000 0 eng
010 $a 40026970
040 $aDLC/ICU$cICU$dDLC
050 00 $aTX545$b.M2 1940a
082 00 $a641.1
100 1 $aMcCance, R. A.$q(Robert Alexander),$d1898-1993.
245 14 $aThe chemical composition of foods /$cby R.A. McCance and E.M. Widdowson ...
260 $aNew York, N.Y. :$bChemical Pub. Co.,$c1940.
300 $a150 p. ;$c23 cm.
500 $aPrinted in Great Britain.
500 $aPublished also as Medical research council (Gt. Brit.) Special report series, no. 235.
504 $a"References": p. 143.
650 0 $aFood$xAnalysis.
700 1 $aWiddowson, Elsie M.$q(Elsie May),$d1906-2000,$ejoint author.