| 000 | 00991nam a2200289 a 4500 | ||
|---|---|---|---|
| 001 | vtls000323172 | ||
| 003 | UG-KaMUL | ||
| 005 | 20250614163247.0 | ||
| 020 | _a085404809X | ||
| 039 |
_y 201407301238 _z955 |
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| 040 | _aUG-KaMUL | ||
| 082 |
_a664 _222 |
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| 092 | _a664 MEA | ||
| 245 |
_aMeat products and dishes : _bsixth supplement to the fifth edition of McCance and Widdowson's The composition of foods / _cW. Chan ... [e t al.]. |
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| 260 |
_aCambridge : _bRoyal Society of Chemistry and Ministry of Agricultur e, Fisheries and Food, _c1996. |
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| 300 |
_avii, 162 p. ; _c25 cm. |
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| 504 | _aIncludes bibliographical references. | ||
| 650 |
_aMeat _xComposition. |
||
| 650 |
_aFood _xComposition. |
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| 650 | _aFood. | ||
| 700 | _aChan, W. | ||
| 700 |
_aMcCance, R. A. _q (Robert Alexander), _d1898-1993. _t Composition o f foods (6th ed) |
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| 710 | _aRoyal Society of Chemistry (Great Britain) | ||
| 852 | _dFTNB | ||
| 942 |
_2ddc _cBK |
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| 999 |
_c615371 _d615371 |
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