McCance and Widdowson's the composition of foods.
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TextPublication details: Cambridge, UK : Royal Society of Chemistry : Ministry of Agriculture, Fisheries and Food, 1993, c1991. Edition: 5th rev. and extended ed. / B. Holland ... [et al.]Description: xiii, 462 p. ; 25 cmISBN: 0851863914Other title: Composition of foodsUniform titles: Composition of foods Subject(s): Food -- Composition -- TablesDDC classification: 641.1 LOC classification: TX551 | .M377 1991
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KsTU Library Reference | TX551 .M377 1991 (Browse shelf(Opens below)) | 1 | Available | 100917 | |
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KsTU Library Reference | TX551 .M377 1991 (Browse shelf(Opens below)) | 2 | Available | 100918 | |
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KsTU Library Reference | TX551 .M377 1991 (Browse shelf(Opens below)) | 3 | Available | 100913 |
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| TX546 .sto 2012 Sensory evaluation practices / | TX 551 mac McCance and Widdowson's; The composition of Foods | TX551 .M377 1991 McCance and Widdowson's the composition of foods. | TX551 .M377 1991 McCance and Widdowson's the composition of foods. | TX551 .M377 1991 McCance and Widdowson's the composition of foods. | TX553.A3 F564 2002 Food additives / | TX553.A3 F64 2014 Food oxidants and antioxidants : chemical, biological, and functional properties / |
Includes index and bibliographical referencess (p. 435-440).
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