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 /

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 /

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Bibliographic Details
Main Author: Paul, A. A.
Corporate Authors: Great Britain. Ministry of Agriculture, Fisheries and Food, Medical Research Council
Other Authors: Russell, J. (joint author.), Southgate, D. A. T. (joint author.), McCance, R. A. (Robert Alexander), 1898-1993
Format: Book
Language:English
Published: 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, 1980.
Edition:4th rev. and extended ed. /
Subjects:
Food > Composition.
Amino acids.
Fatty acids.
Description
Physical Description:viii, 112 p. ; 25 cm.
Bibliography:Bibliography: p. 5.
ISBN:0444802207 (Elsevier/North Holland)
011450038X (pbk.) :

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