McCance and Widowson's The composition of foods

Bibliographic Details
Main Author:	MacCance, [Robert Alexander] (-)
Corporate Author:	Royal Society of Chemistry. editor (editor)
Other Authors:	Widdowson, Elsie May, (1906-), coautor (coautor), Holland, B., arreglista (arreglista)
Format:	Book
Language:	Inglés
Published:	Cambridge : Royal Society of Cemistry [etc.] 1992
Edition:	5th rev. and extended ed
Subjects:	Alimentos > Composición.
See on Universidad de Navarra:	https://unika.unav.edu/discovery/fulldisplay?docid=alma991007285209708016&context=L&vid=34UNAV_INST:VU1&search_scope=34UNAV_TODO&tab=34UNAV_TODO&lang=es

Description
Physical Description:	XIII, 462 p. ; 25 cm
ISBN:	9780851863917

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