| Record ID | marc_loc_2016/BooksAll.2016.part33.utf8:158900961:1462 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part33.utf8:158900961:1462?format=raw |
LEADER: 01462cam a22003737a 4500
001 2006270057
003 DLC
005 20110421082736.0
008 060105s2004 enk b 001 0 eng d
010 $a 2006270057
015 $aGBA2-74389
020 $a0854044280
035 $a(OCoLC)ocm50938777
040 $aUKM$cUKM$dCUY$dAGL$dOCLCQ$dBAKER$dDLC
042 $alccopycat
050 00 $aTX551$b.M13 2004
070 0 $aTX531$b.M332 2002
072 0 $aQ500
082 04 $a613.2$221
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 $a6th summary ed /$bcompiled by Food Standards Agency and Institute of Food Research.
260 $aCambridge :$bRoyal Society of Chemistry,$c2004.
300 $axv, 537 p. ;$c25 cm.
500 $aPrevious ed.: 1993.
504 $aIncludes bibliographical references and index.
650 0 $aFood$xComposition$vTables.
700 1 $aWiddowson, Elsie M.$q(Elsie May),$d1906-2000.
710 1 $aGreat Britain.$bFood Standards Agency.
710 2 $aAFRC Institute of Food Research.
856 42 $3Contributor biographical information$uhttp://www.loc.gov/catdir/enhancements/fy1109/2006270057-b.html
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/enhancements/fy1109/2006270057-d.html
856 41 $3Table of contents only$uhttp://www.loc.gov/catdir/enhancements/fy1109/2006270057-t.html