| Record ID | marc_loc_2016/BooksAll.2016.part23.utf8:216866525:1288 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part23.utf8:216866525:1288?format=raw |
LEADER: 01288cam a2200313 a 4500
001 94171760
003 DLC
005 20110421081508.0
008 940615s1993 enk b 001 0 eng
010 $a 94171760
020 $a085186421X
040 $aDLC$cDLC$dDLC
050 00 $aTX551$b.M13 1991 Suppl. 2
082 00 $a641.3/92$220
100 1 $aHolland, B.
245 10 $aFish and fish products.$pThird supplement to the fifth edition of McCance and Widdowson's The composition of foods /$cB. Holland, J. Brown, and D.H. Buss.
260 $aCambridge, UK :$bRoyal Society of Chemistry ;$a[London] :$bMinistry of Agriculture, Fisheries, and Food,$cc1993.
300 $avii, 135 p. ;$c25 cm.
504 $aIncludes bibliographical references and index.
650 0 $aFood$xComposition$xTables.
650 0 $aFishes$xComposition$xTables.
650 0 $aFishery products$xComposition$xTables.
650 0 $aCooking (Fish)
700 1 $aBrown, J.
700 1 $aBuss, D. H.
700 1 $aMcCance, R. A.$q(Robert Alexander),$d1898-1993.$tComposition of foods.
710 2 $aRoyal Society of Chemistry (Great Britain)
710 1 $aGreat Britain.$bMinistry of Agriculture, Fisheries, and Food.
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/enhancements/fy1109/94171760-d.html