The composition of foods [by] R. A. McCance and E. M. Widdowson.
By: McCance, R. A. (Robert Alexander)
.
Contributor(s): Widdowson, Elsie M. (Elsie May).
Material type: 
BookPublisher: London, 1960Edition: 3d rev. ed.Description: viii, 252 p.Subject(s): Food -- Composition
| Item type | Current location | Collection | Call number | Status | Notes | Date due | Item holds |
|---|---|---|---|---|---|---|---|
Reference
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Reference | Reference | TX551.M33 1978 (Browse shelf) | Not for loan | CN |
Total holds: 0
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| TX349.M613 1977 New Larousse gastronomique : | TX349.S65 1950 The master dictionary of food and cookery: | TX537.A43 1980 food hygiene manual: | TX551.M33 1978 The composition of foods | TX553.C73 1968 CRC handbook of food additives. | TX715.A43 1973 the rodale cookbook: | TX715.E53 1969 Encyclopedia of cookery: |
2d ed. has title: The chemical composition of foods.
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