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McCance and Widdowson's the composition of foods.

By: McCance, R. A. (Robert Alexander), 1898-1993 [author.]Contributor(s): Widdowson, Elsie M. (Elsie May), 1906-2000 [author.] | Institute of Food Research (Great Britain) [issuing body.] | Public Health England [issuing body.] | Royal Society of Chemistry (Great Britain) [associated with work.]Material type: TextTextPublisher: London : Public Health England, [2015]Copyright date: ©2015Edition: Seventh summary edition / compiled by Institute of Food Research and Public Health EnglandDescription: xiv, 630 pages : illustrations (black and white) ; 25 cmContent type: text | still image Media type: unmediated Carrier type: volumeISBN: 9781849736367 (pbk.) :Other title: Composition of foodsSubject(s): Food -- Composition -- Tables | Health and Fitness | Health and WellbeingDDC classification: 613.2 Summary: This authoritative and comprehensive book offers nutrient data for over 1200 of the most commonly consumed foods in the UK. This new edition covers all food groups and includes revised, new and previously unpublished data.
Holdings
Item type Current library Home library Shelving location Class number Status Date due Barcode Item reservations
Book Book Paul Hamlyn Library Paul Hamlyn Library Floor 2 613.2 MAC (Browse shelf(Opens below)) Available 06753183
Book Book Paul Hamlyn Library Paul Hamlyn Library Floor 2 613.2 MAC (Browse shelf(Opens below)) Available 06753191
Book Book Paul Hamlyn Library Paul Hamlyn Library Floor 2 613.2 MAC (Browse shelf(Opens below)) Available 06753205
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At foot of title: Royal Society of Chemistry.

Includes bibliographical references.

This authoritative and comprehensive book offers nutrient data for over 1200 of the most commonly consumed foods in the UK. This new edition covers all food groups and includes revised, new and previously unpublished data.

Specialized.

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