McCance and Widdowson's The composition of foods

McCance and Widdowson's The composition of foods

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Bibliographic Details
Main Authors: McCance, R.A., Royal Society of Chemistry, Cambridge (United Kingdom) eng, Widdowson, E.M., Holland, B., Welch, A.A., Unwin, I.D., Ministry of Agriculture, Fisheries and Food, London (United Kingdom) eng
Format: Texto biblioteca
Language:
Published: London (UK) MAFF 1992
Subjects:FOODS, CHEMICAL COMPOSITION, PROXIMATE COMPOSITION, NUTRITIVE VALUE, PRODUIT ALIMENTAIRE, ALIMENTOS, COMPOSITION CHIMIQUE, COMPOSITION GLOBALE, VALEUR NUTRITIVE, COMPOSICION QUIMICA, COMPOSICION APROXIMADA, VALOR NUTRITIVO,
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