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McCance and Widdowson's The composition of foods.
By: McCance, Robert Alexander | Great Britain: Ministry of Agriculture, Fisheries and Food.
Contributor(s): Southgate, D. A. T | Paul, A. A | Widdowson, Elsie M.
Series: no.297 ; Special report series. Publisher: London; Amsterdam; Oxford : Elsevier/North-Holland Biomedical Press, 1978Edition: 4th revised and extended ed.Description: hbk;xii,418p, 26cm.ISBN: 0114500363.Subject(s): Food | Chemical constituents | Tables | Composition | FoodDDC classification: 641.1| Item type | Current library | Call number | Status | Date due | Barcode | Item holds |
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ATU St Angela's McKeown Library Main Lending Collection | 641.1 PAU (Browse shelf(Opens below)) | Available | 008312 | ||
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Standard Loan
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ATU St Angela's McKeown Library Main Lending Collection | 641.1 PAU (Browse shelf(Opens below)) | Available | 008313 | ||
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Standard Loan
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ATU St Angela's McKeown Library Main Lending Collection | 641.1 PAU (Browse shelf(Opens below)) | Available | 008492 | ||
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Standard Loan
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ATU St Angela's McKeown Library Main Lending Collection | 641.1 PAU (Browse shelf(Opens below)) | Available | 008314 |
Total holds: 0
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Includes bibliographies and index.
Previous ed.: published as 'The composition of foods'. London : H.M.S.O., 1960.