Cereals and cereal products third supplement to McCance and Widdowson's The composition of foods
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: | |
Ver en Universidad de Navarra: | https://unika.unav.edu/discovery/fulldisplay?docid=alma991008589629708016&context=L&vid=34UNAV_INST:VU1&search_scope=34UNAV_TODO&tab=34UNAV_TODO&lang=es |
Ejemplares similares
Ejemplares similares
-
Milk products and eggs : fourth supplement to McCance and Widdowson's The composition of foods
por: MacCance, [Robert Alexander]
Publicado: (1989) -
McCance and Widowson's The composition of foods
por: MacCance, [Robert Alexander]
Publicado: (1982) -
McCance and Widowson's The composition of foods
por: MacCance, [Robert Alexander]
Publicado: (1978) -
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) -
The Composition of foods : McCance and Widdowson's
Publicado: (2015)