McCance and Widdowson's The composition of foods.
By: McCance, R. A. (Robert Alexander)
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Contributor(s): Widdowson, Elsie M. (Elsie May) [joint author.]
| Paul, A. A
| Southgate, D. A. T
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Material type: ![materialTypeLabel](/opac-tmpl/lib/famfamfam/BK.png)
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Item type | Current location | Collection | Call number | Status | Notes | Date due | Item holds |
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Non-fiction | TX551.M33 1960 (Browse shelf) | Available | C.U |
Total holds: 0
Browsing Technical University of Kenya Library Shelves , Collection code: Non-fiction Close shelf browser
TX541.P66 1994 Food analysis: | TX545 .I58 .N54 2002 introduction to the chemical analysis of foods: | TX545 .I58 .N54 2002 introduction to the chemical analysis of foods: | TX551.M33 1960 McCance and Widdowson's The composition of foods. | TX631.C85 2004 Culnary taste consumer | TX651 The craft of cooking : | TX651.D38 1999 hammond's cooking explained: |
Includes bibliographies and index.
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