MARC Record from University of Toronto

LEADER: 01950cam 22003970i 4500
008 851212m19809999enk bf 1 eng c
020 $a0112427170 (v.1)
020 $a0112427170 (v.2)
020 $a085186743X (v.3)
020 $a0851863663 (v.4)
020 $a0851863760 (v. 5)
039 $f//jv//bh
050 4 $aTX551$b.M13 1978 Suppl.
090 8 $aTX 551 .M13 1978 Suppl.$bGERSTM$c2$d#1-4*5(1980-c1991)
100 10 $aMcCance, R. A.$q(Robert Alexander),$d1898-1993
245 10 $aSupplement to McCance and Widdowson's The composition of foods.
250 $a4th rev. and extended ed. /$bby A. A. Paul and D. A. T. Southgate. --
260 $aLondon :$bH.M.S.O. ;$aAmsterdam :$bElsevier/North Holland,$c1980-
300 $av.
505 1 $a1.Amino acid composition (mg per 100 g food). Fatty acid composition (g per 100 g food). --2. Immigrant foods. --3. Cereals and cereal products. --4. Milk products and eggs. --5. Vegetables, herbs and spices.
650 0 $aFood$xAnalysis.
650 0 $aFood$xComposition.
700 10 $aPaul, A. A.
700 10 $aSouthgate, D. A. T.
700 11 $aWiddowson, Elsie M.$q(Elsie May),$d1906-
740 01 $aAmino acid composition (mg per 100 g food). Fatty acid composition (g per 100 g food)
740 01 $aCereals and cereal products
740 01 $aComposition of foods.
740 01 $aImmigrant foods
740 01 $aMcCance and Widdowson's The composition of foods
740 01 $aMilk products and eggs
740 01 $aVegetables, herbs and spices.
948 $a07/15/1992$b08/05/2001
949 $aTX551 .M13 1978 Suppl. V.1$wLC$c1$i31761049301575$d9/11/2007$e25/10/2007$f15/2/1993$lSTACKS$mGERSTEIN$n16$q15$rY$sY$tBOOK$u16/3/1993
949 $aTX551 .M13 1978 Suppl. V.3$wLC$c1$i31761049299050$d11/10/2006$e19/9/2006$f1/3/1994$lSTACKS$mGERSTEIN$n21$q20$rY$sY$tBOOK$u25/3/1994
949 $aTX551 .M13 1978 Suppl. V.2$wLC$c1$i31761041883018$d18/3/2000$lSTACKS$mGERSTEIN$n2$q2$rY$sY$tBOOK$u17/8/1994