| Record ID | talis_openlibrary_contribution/talis-openlibrary-contribution.mrc:1885294002:1245 |
| Source | Talis |
| Download Link | /show-records/talis_openlibrary_contribution/talis-openlibrary-contribution.mrc:1885294002:1245?format=raw |
LEADER: 01245cam a2200337 a 4500
001 3ec1b05babe54f0ebe0b6b3ec826c1b6
003 UK-BiTAL
005 20050705162149.0
008 700101s1991 xxk o000 ||eng|d
015 $aGB9164394$2bnb
020 $a0851863914
035 $a()0851863914
040 $dML$dUK-BiTAL
082 04 $a641.10212$220
245 00 $aMcCance and Widdowson's The composition of foods.
250 $a5th rev. and extended ed /$bB. Holland .. [et al.]
260 $aCambridge :$bRoyal Society of Chemistry and Ministry of Agriculture, Fisheries and Food,$c1991.
300 $axii,462p. ;$c25 cm.
500 $aPrevious ed. / by A.A. Paul and D.A.T. Southgate. - London: HMSO, 1978.
504 $aIncludes bibliographies and index.
650 0 $aNutrition$xRequirements.
650 0 $aFood$xAnalysis.
650 0 $aFood$xComposition.
653 $aFood$aConstituents
700 1 $aMcCance, Robert Alexander.
700 1 $aWiddowson, Elsie M.$q(Elsie May)
700 1 $aHolland, B.
700 1 $aPaul, A. A.$tMcCance and Widdowson's The composition of foods.
710 1 $aGreat Britain.$bMinistry of Agriculture, Fisheries and Food.
710 2 $aRoyal Society of Chemistry.
740 4 $aThe composition of foods.