First supplement to McCance and Widdowson's The composition of foods amino acids, mg per 100 g food, fatty acids, g per 100 g food by A. A. Paul, D. A. T. Southgate, and J. Russell
By: Paul, A. A.
Contributor(s): Southgate, D. A. T | McCance, R. A. (Robert Alexander). Composition of foods | Russell, John.
Material type:
BookPublisher: London Amsterdam New York New York H. M. Stationery Off Elsevier/North-Holland Biomedical Press sole distributors for the USA and Canada Elsevier/North-Holland c1979Description: viii, 112 p. 25 cm.Subject(s): Food -- Composition | Amino acids | Fatty acidsDDC classification: 641.1
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Matheson Library | Matheson Library | Main Collection | Main Collection | 641.10212 M122m (Browse shelf) | Available | 004255 |
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| 641.1 W747 Principles of nutrition / | 641.1 Z35 Food chemistry and nutritional biochemistry / | 641.10212 A211n 1981 Nutritive value of foods / | 641.10212 M122m First supplement to McCance and Widdowson's The composition of foods | 641.1042 K91b 1983 The Barbara Kraus 1983 calorie guide to brand names and basic foods | 641.107 U56u The Unesco resource book for nutrition teaching-learning : | 641.1071 T253 Teaching nutrition in developing countries |
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