McCance and Widdowson's the composition of foods / compiled by Institute of Food Research and Public Health England.

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Cambridge, UK : Royal Society of Chemistry, 2014Edition: 7th summary edDescription: xiv, 630 p. ; 25 cmISBN:

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Includes bibliographical references (pages 556-569) and index.

Holdings
Item type	Home library	Class number	Status	Barcode
Book	CEME Library (NELFT) Shelves	WD35 (Browse shelf(Opens below))	Available	NE11054
Book	Croydon Health Services Library Shelves	QU145.5 FIN (Browse shelf(Opens below))	Available	CR0000009521
Book	South London and Maudsley Trust Library Shelves	QU 145 INS (Browse shelf(Opens below))	Available	022022

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Previous	QU 4 Biochemistry: international edition, 6th edn., by Jeremy M. Berg, John L. Tymoczko and Lubert Stryer	QU 4 Harpers illustrated Biochemistry	QU 4 DAV Biochemistry and metabolism	QU145.5 FIN McCance and Widdowson's the composition of foods /	QV 33 Dale and Appelbe's pharmacy law and ethics	QV 33 Dale and Appelbe's pharmacy and medicines law	QV 350 Antimicrobial chemotherapy	Next

First edition published as: The chemical composition of foods / by R. A. McCance and E. M. Widdowson. London, 1940.

Includes bibliographical references (pages 556-569) and index.

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