MARC Record from marc_scms

LEADER: 03198mam a2200481 a 4500
001 991000172879703241
005 20110614171700.0
008 920826s1994 pau b 001 0 eng
010 $a 92032918
020 $a0397550871
035 $a(MiOlA)370158-01dal_adam
035 $a370158
035 $a295235
035 $aABH6040UD
035 $a(OCoLC)ocm26633680
040 $aDLC$cDLC$dTMV$dTOM$dEYU$dUtOrBLW
049 $aEYUT$badam dmdt mcclib
050 00 $aTX551$b.B64 1994
082 00 $a641.1$220
096 $aQU 145 B786f 1994
100 1 $aBowes, Anna De Planter
245 10 $aBowes and Church's food values of portions commonly used.
250 $a16th ed. /$brevised by Jean A.T. Pennington.
260 $aPhiladelphia :$bJ.B. Lippincott,$cc1994.
300 $axxvii, 483 p. ;$c29 cm.
590 $ac.1, 7-95 BT 29.95 (29.95) pb.
505 0 $aNutrient content of food -- Beverages -- Candy -- Cereals, cooked or to be cooked -- Cereals, ready-to-eat -- Cheese & cheese products -- Chips, pretzels, popcorn & similar snack foods -- Cream & cream substitutes -- Desserts -- Eggs, egg dishes & egg substitutes -- Entrees & meals -- Fast foods -- Fats, oils & shortenings -- Fish, shellfish & crustacea -- Fruit & vegetable juices -- Fruits -- Grain fractions -- Grain products -- Infant formulas -- Infant, junior & toddler foods -- Meat analogues & meat analogue entrees -- Meats -- Meats, luncheon -- Milk, yogurt, milk beverages & milk beverage mixes -- Nuts, nut products & seeds -- Poultry -- Salad dressings -- Sauces, condiments & gravies -- Soups -- Special dietary foods -- Special dietary formulas, commercial & hospital -- Spices, herbs & flavorings -- Spreads (butter, margarine, mayonnaise, etc.) -- Sugars, syrups & other sweetners -- Vegetables, vegetable products & vegetable salads -- Miscellaneous.$gadam
505 0 $a(cont) Supplementary tables -- Amino acids -- Alcohol (ethanol) content of alcoholic beverages -- Biotin -- Caffeine -- Chewing gum, mints/candy & medications -- Gluten-containing & gluten-free grains & products -- Pectin -- Phytosterol -- Purine-yielding foods -- Salicylates -- Sugars -- Theobromine -- Vitamin D -- Vitamin E -- Vitamin E as alpha-tocopherol -- Vitamin K.$gadam
504 $aIncludes bibliographical references (p. 429-437) and index.
650 0 $aFood$xComposition$vTables
650 0 $aNutrition$vTables
650 2 $aFood.
650 2 $aNutritional Physiological Phenomena$xphysiology.
650 2 $aReference Values.
700 1 $aChurch, Helen Nichols
700 1 $aPennington, Jean A. Thompson
740 0 $aFood values of portions commonly used.
935 $aOCOR$bnone
945 $a370158
949 $b31445000214734
949 $b31723005910880
852 0 $badam$cadover$hTX 551 .B64 1994$82244773410003241$02016-07-13 06:57:16
952 $82244773410003241$f1$r0$qadover$dBOOK$yStatus: i - Checked In$b0188500195683$oadover$2item.staff_only: 0$zitem.last_status_update_date: 9/5/1997$a2344773400003241$eadbook$61997-09-05 10:59:00$cTX 551 .B64 1994$12016-07-13 06:57:51$gfalse$3item.n_renewals: 0 | item.n_phone_renewals: 0$4item.n_inhouse_uses: 0$01997-09-05 06:59:00$nadam$padam