| Record ID | marc_miami_univ_ohio/allbibs0158.out:5785265:1051 |
| Source | Miami University of Ohio |
| Download Link | /show-records/marc_miami_univ_ohio/allbibs0158.out:5785265:1051?format=raw |
LEADER: 01051cam 22002894a 45 0
001 ocm53919374
005 20041117085607.0
008 031208s2005 pau b 001 0 eng
010 $a2003066133
020 $a0781744296
040 $aDLC$cDLC$dC#P$dDVH$dNLM
042 $apcc
049 $aOHMR
050 00 $aTX551$b.P385 2005
100 1 $aPennington, Jean A. Thompson
245 10 $aBowes & Church's food values of portions commonly used /$cJean A.T. Pennington & Judith Spungen Douglass
246 30 $aFood values of portions commonly used
250 $a18th ed
260 $aPhiladelphia :$bLippincott Williams & Wilkins,$cc2005
300 $axl, 452 p. ;$c28 cm
504 $aIncludes bibliographical references (p. 403-411) and index
650 0 $aNutrition$vTables
650 0 $aFood$xComposition$vTables
700 1 $aDouglass, Judith Spungen
907 $a.b31485923$b06-07-07$c11-17-04
998 $ahal$aref$b11-17-04$cm$da$e-$feng$gpau$h0$i1
945 $g1$i35054026774972$j0$lhar $o-$p$0.00$q-$r-$so$t21$u0$v0$w0$x0$y.i41731888$z11-17-04