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McCance and Widdowson's the composition of foods.

By: Contributor(s): Material type: TextTextPublication details: Cambridge, UK : Royal Society of Chemistry, 2002Edition: 6th summary ed. / compiled by Food Standards Agency and Institute of Food ResearchDescription: xv, 537 p. ; 25 cmISBN:
  • 0854044280 :
Other title:
  • Composition of foods
Uniform titles:
  • Composition of foods
Contained works:
  • Royal Society of Chemistry (Great Britain)
Subject(s): DDC classification:
  • 613.2 MACC 21
  • Kabanyolo 613.2 MACC
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Holdings
Item type Current library Call number Status Barcode
Books - Open Access Books - Open Access Faculty of Agriculture - Book Bank 613.2 MACC (Browse shelf(Opens below)) Available BB203095
Books - Open Access Books - Open Access Main Library - IDA 613.2 MACC (Browse shelf(Opens below)) Available 001025997
Books - Open Access Books - Open Access Main Library - IDA 613.2 MACC (Browse shelf(Opens below)) Available 001025998
Books - Open Access Books - Open Access Main Library - IDA 613.2 MACC (Browse shelf(Opens below)) Available 001025999
Books - Open Access Books - Open Access MUARIK Library - Closed Access 613.2 MAC C (Browse shelf(Opens below)) Available KAB 262092
Books - Open Access Books - Open Access School of Food Technology, Nutrition and Bioengineering 613.2 MACC (Browse shelf(Opens below)) Available 001266757

Includes index and bibliographical references

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