McCance and Widdowson's the composition of foods.
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TextPublication details: Cambridge, UK : Royal Society of Chemistry : Ministry of Agriculture, Fisheries and Food, 1993, c1991Edition: 5th rev. and extended ed. / B. Holland ... [et al.]Description: xiii, 462 p. ; 25 cmISBN: 0851863914Other title: Composition of foodsUniform titles: Composition of foods Subject(s): Food -- Composition -- TablesDDC classification: 641.1 LOC classification: TX551 | .M377 1991
| Item type | Current library | Call number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|
ATU Book
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SCHOOL OF APPLIED SCIENCE & ENGINEERING LIBRARY - ACCRA TECHNICAL UNIVERSITY Reference | TX551 .M13 1991 (Browse shelf(Opens below)) | Available | 0000000494 |
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Browsing SCHOOL OF APPLIED SCIENCE & ENGINEERING LIBRARY - ACCRA TECHNICAL UNIVERSITY shelves, Shelving location: Reference Close shelf browser (Hides shelf browser)
| TX354 .C14 1979 The Science of Food and Cooking/ | TX354 .C14 1979 The Science of Food and Cooking/ | TX551 .D56 1991 41 dietary reference values for food energy and nutrients for the United Kingdom | TX551 .M13 1991 McCance and Widdowson's the composition of foods. | TX551 .M29 1989 Manual of Nutrition | TX551 .M47 1997 Food Science/ The Biochemistry of Food and Nutrition | TX643 .K6 1999 The Theory of Catering/ |
Includes index and bibliographical referencess (p. 435-440).
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