| Record ID | marc_records_scriblio_net/part03.dat:105359758:812 |
| Source | Scriblio |
| Download Link | /show-records/marc_records_scriblio_net/part03.dat:105359758:812?format=raw |
LEADER: 00812cam 22002291 4500
001 40026970 //r963
003 DLC
005 19961008105149.0
008 830722s1940 nyu b 00010 eng
010 $a 40026970 //r963
040 $aDLC/ICU$cICU$dDLC
050 00 $aTX545$b.M2 1940a
082 00 $a641.1
100 1 $aMcCance, R. A.$q(Robert Alexander),$d1898-1993.
245 14 $aThe chemical composition of foods /$cby R.A. McCance and E.M. Widdowson ...
260 $aNew York, N.Y. :$bChemical Pub. Co.,$c1940.
300 $a150 p. ;$c23 cm.
500 $aPrinted in Great Britain.
500 $aPublished also as Medical research council (Gt. Brit.) Special report series, no. 235.
504 $a"References": p. 143.
650 0 $aFood$xAnalysis.
700 1 $aWiddowson, E. M.$q(Elsie May),$d1906-$ejoint author.