| Record ID | marc_loc_2016/BooksAll.2016.part11.utf8:109915335:1040 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part11.utf8:109915335:1040?format=raw |
LEADER: 01040cam a2200289 i 4500
001 78323218
003 DLC
005 20070918083002.0
008 790314s1978 enk b f001 0 eng
010 $a 78323218
015 $aGB***
020 $a0444800271 (Elsevier/North Holland)
040 $aDLC$cDLC$dDLC
050 00 $aTX551$b.M13 1978
082 00 $a641.1
100 1 $aMcCance, R. A.$q(Robert Alexander),$d1898-1993.
240 10 $aComposition of foods
245 10 $aMcCance and Widdowson's The composition of foods.
250 $a4th rev. and extended ed. of MRC Special report no. 297 /$bby A.A. Paul and D.A.T. Southgate.
260 $aLondon :$bH.M. Stationery Off. ;$aAmsterdam ;$aNew York :$bElsevier/North Holland Biomedical Press,$c1978.
300 $axii, 417 p. ;$c26 cm.
504 $aIncludes bibliographies and index.
650 0 $aFood$xComposition.
700 1 $aWiddowson, Elsie M.$q(Elsie May),$d1906-2000,$ejoint author.
700 1 $aPaul, A. A.
700 1 $aSouthgate, D. A. T.
740 0 $aComposition of foods.