| Record ID | marc_loc_2016/BooksAll.2016.part23.utf8:9060401:1209 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part23.utf8:9060401:1209?format=raw |
LEADER: 01209cam a2200301 a 4500
001 93149758
003 DLC
005 20110421081433.0
008 930505s1992 enk 001 0 eng
010 $a 93149758
020 $a0851863965
040 $aDLC$cDLC$dDLC
050 00 $aTX551$b.M13 1991 Suppl.
082 00 $a641.1$220
100 1 $aHolland, B.
245 10 $aVegetable dishes.$pSecond supplement to the fifth edition of McCance and Widdowson's The composition of foods /$cB. Holland, A.A. Welch, and D.H. Buss.
260 $aCambridge, UK :$bRoyal Society of Chemistry ;$a[London] :$bMinistry of Agriculture, Fisheries, and Food,$cc1992.
300 $aviii, 242 p. ;$c25 cm.
500 $aIncludes index.
650 0 $aFood$xComposition$xTables.
650 0 $aVegetables$xComposition$xTables.
650 0 $aCooking (Vegetables)
700 1 $aWelch, Ailsa.
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/fy1109/93149758-d.html