000			01841cam a22004457a 4500
001			I 538
005			20140212103115.0
008			060105s2004 enk b 001 0 eng d
010			_a 2006270057
015			_aGBA2-74389
020			_a0854044280
035			_a(OCoLC)ocm50938777
040			_aUKM _cUKM _dCUY _dAGL _dOCLCQ _dBAKER _dDLC
042			_alccopycat
050	0	0	_aTX551 _b.M13 2010
070	0		_aTX531 _b.M332 2002
072		0	_aQ500
082	0	4	_a613.2 _221
100	1		_aMcCance, R. A. _q(Robert Alexander), _d1898-1993.
240	1	0	_aComposition of foods
245	1	0	_aMcCance and Widdowson's The composition of foods.
250			_a6th summary ed / _bcompiled by Food Standards Agency and Institute of Food Research.
260			_aCambridge : _bRoyal Society of Chemistry, _c2004.
300			_axv, 537 p. ; _c25 cm.
500			_aPrevious ed.: 1993.
504			_aIncludes bibliographical references and index.
650		0	_aFood _xComposition _vTables.
700	1		_aWiddowson, Elsie M. _q(Elsie May), _d1906-2000.
710	1		_aGreat Britain. _bFood Standards Agency.
710	2		_aAFRC Institute of Food Research.
856	4	1	_3Table of contents only _uhttp://www.loc.gov/catdir/enhancements/fy1109/2006270057-t.html
856	4	2	_3Contributor biographical information _uhttp://www.loc.gov/catdir/enhancements/fy1109/2006270057-b.html
856	4	2	_3Publisher description _uhttp://www.loc.gov/catdir/enhancements/fy1109/2006270057-d.html
906			_a7 _bcbc _ccopycat _d2 _encip _f20 _gy-gencatlg
923			_acopyright
925	0		_aacquire _b2 shelf copies _xpolicy default
942			_cBK
999			_c8168 _d8168