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

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Dettagli Bibliografici
Autore principale: Paul, A. A.
Altri autori: Southgate, D. A. T., McCance, R. A. (Robert Alexander), 1899-, Russell, John, d. 1804
Natura: Libro
Lingua:inglese
Pubblicazione: London Amsterdam New York New York H. M. Stationery Off Elsevier/North-Holland Biomedical Press sole distributors for the USA and Canada Elsevier/North-Holland c1979
Soggetti:
Food > Composition
Amino acids
Fatty acids
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