| Record ID | marc_records_scriblio_net/part28.dat:178657057:780 |
| Source | Scriblio |
| Download Link | /show-records/marc_records_scriblio_net/part28.dat:178657057:780?format=raw |
LEADER: 00780cam 22002531 4500
001 agr41000644
003 DLC
005 20050820174301.0
008 820128s1940 xx 000 0 eng
010 $aagr41000644
035 $a(OCoLC)3660569
040 $aDLC$cDNLM$dOT$dDLC
042 $apremarc
050 00 $aTX545$b.M2 1940
060 00 $aW1$bME449 no.235
082 $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 $aLondon,$c1940.
300 $a150 p.
410 20 $aMedical Research Council (Great Britain)$tSpecial report series,$vno. 235
504 $aBibliography: p. 143.
650 0 $aFood$xAnalysis.
700 1 $aWiddowson, Elsie M.$q(Elsie May),$d1906-