Cereals and cereal products : third supplement to McCance and Widdowson's The composition of foods

Cereals and cereal products third supplement to McCance and Widdowson's The composition of foods

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Detalles Bibliográficos
Autor principal: MacCance, [Robert Alexander] (-)
Autor Corporativo: Royal Society of Chemistry. editor (editor)
Otros Autores: Widdowson, Elsie May, (1906-), coautor (coautor), Holland, B., arreglista (arreglista), Unwin, I.D., arreglista, Buss, D.H., arreglista
Formato: Libro
Idioma:Inglés
Publicado: Nottingham : The Royal Society of Chemistry 1988
Materias:
Alimentos > Composición > Tablas.
Ver en Universidad de Navarra:https://innopac.unav.es/record=b1166969x*spi
Search Result 1
Milk products and eggs : fourth supplement to McCance and Widdowson's The composition of foods
por MacCance, [Robert Alexander]
Publicado 1989
Libro
Search Result 2
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
por MacCance, [Robert Alexander]
Publicado 1980
Libro
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