| Record ID | marc_loc_2016/BooksAll.2016.part36.utf8:111452745:1180 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part36.utf8:111452745:1180?format=raw |
LEADER: 01180cam a2200337 a 4500
001 2009014532
003 DLC
005 20110120082855.0
008 090406s2010 pau b 001 0 eng
010 $a 2009014532
020 $a9780781781343 (pbk.)
035 $a(DNLM)101501299
040 $aDNLM/DLC$cDLC$dDLC
042 $apcc
050 00 $aTX551$b.P385 2010
060 10 $aQU 145$bP414b 2010
082 00 $a613.2$222
100 1 $aPennington, Jean A. Thompson.
245 10 $aBowes & Church's food values of portions commonly used /$cJean A.T. Pennington and Judith Spungen.
246 3 $aBowes and Church's food values of portions commonly used
246 30 $aFood values of portions commonly used
250 $a19th ed.
260 $aPhiladelphia, PA :$bLippincott, Williams & Wilkins,$cc2010.
300 $axl, 425 p. ;$c28 cm.
504 $aIncludes bibliographical references (p. 403-415) and index.
650 0 $aNutrition$vTables.
650 0 $aFood$xComposition$vTables.
650 12 $aNutritive Value$vTables.
650 22 $aFood Analysis$xstatistics & numerical data$vTables.
650 22 $aNutritional Physiological Phenomena$vTables.
700 1 $aSpungen, Judith.