First supplement to McCance and Widdowson's The composition of foods
Subtitle: amino acids, mg per 100 g food, fatty acids, g per 100 g food
By: by A.A. Paul, D.A.T. Southgate, and J. Russell.
Contributors: McCance, R. A. 1898-1993.; Southgate, D. A. T., joint author.; Russell, J., joint author.
Publisher: H. M. Stationery Off.; Elsevier/North-Holland Biomedical Press; sole distributors for the USA and Canada Elsevier/North-Holland
Published: 1980
Place of publication: London; Amsterdam; New York; New York
Language: eng
Number of pages: 112
Subjects: Food -- Composition.; Amino acids.; Fatty acids.
Notes: Bibliography: p. 5.