| Record ID | marc_loc_2016/BooksAll.2016.part04.utf8:74625465:764 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part04.utf8:74625465:764?format=raw |
LEADER: 00764cam a22002291 4500
001 47002428
003 DLC
005 20070918081638.0
008 751024s1947 nyu 000 0 eng
010 $a 47002428
035 $a(OCoLC)1730514
040 $aDLC$cFMU$dOCoLC$dDLC
050 00 $aTX545$b.M2 1947
082 $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.
250 $a2d rev. ed. ...
260 $aBrooklyn, N.Y.,$bChemical publishing co., inc.$c[c1947]
300 $a4 p. l., [5]-156 p.$bincl. tables.$c22 cm.
500 $a"References": p. 149.
650 0 $aFood$xAnalysis.
700 1 $aWiddowson, Elsie M.$q(Elsie May),$d1906-2000,$ejoint author.