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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 | Southgate, D. A. T | McCance, R. A. (Robert Alexander), 1899-. Composition of foods | Russell, John, d. 1804.

Material type: book Book; Format: print Publisher: 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 c1979Availability: Items available for loan: Matheson Library [Call number: 641.10212 M122m] (1).

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2.
Plant nonprotein amino and imino acids : biological, biochemical, and toxicological properties / Gerald A. Rosenthal.

by Rosenthal, Gerald A.

Material type: book Book; Format: print ; Literary form: Not fiction Publisher: New York, N.Y. : Academic Press, 1982Availability: Items available for loan: Matheson Library [Call number: 582 R815p] (1).

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3.
Digestibility and amino acid availability in cereals and oilseeds : papers presented at a symposium held Nov. 1, 1983, / sopnsored by the Protein Division of the American Association of Cereal Chemists ; edited by John W. Finley, Daniel T. Hopkins.

by Hopkins, Daniel T | Finley, John W, 1942- | American Association of Cereal Chemists. Protein Division.

Material type: book Book; Format: print ; Literary form: Not fiction Publisher: St. Paul, Minn. : American Association of Cereal Chemists, c1985Availability: Items available for loan: Matheson Library [Call number: 547.75 D572] (1).

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