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Authors (Last name first) (1-7 of 7)
McCance, R. A. (Robert Alexander), 1898-1993.
1
Book
1956?

Breads, white and brown : their place in thought and social history


McCance, R. A. (Robert Alexander), 1898-1993.

Philadelphia : Lippincott, [1956?]

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 MELB  664.75 M122  AVAILABLE
2
Book
1980

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


Paul, A. A.
Fourth revised and extended edition / by A.A Paul and D.A.T. Southgate
London : H. M. Stationery Off. ; Amsterdam ; New York : Elsevier/North-Holland Biomedical Press ; New York : sole distributors for the USA and Canada Elsevier/North-Holland, 1980

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 MELB  613.2 Mcc/Cof 1980  Supp.1  AVAILABLE
3
Book
1989

Milk products and eggs : fourth supplement to McCance and Widdowson's The composition of foods


Holland, B.

Cambridge : Royal Society of Chemistry and Ministry of Agriculture, Fisheries and Food, [1989]

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 MELB  613.2 Mcc/Cof 1989  Supp.4  AVAILABLE
4
Book
1998

Fatty acids : seventh supplement to the fifth edition of McCance and Widdowson's The composition of foods




Cambridge : Royal Society of Chemistry ; London : Ministry of Agriculture, Fisheries and Food, [1998]

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 MELB  613.2 Mcc/Cof 1991  Supp.7  AVAILABLE
6
Book
1993

McCance and Widdowson's the composition of foods


McCance, R. A. (Robert Alexander), 1898-1993.
Fifth revised and extended edition / [B. Holland ... [and others]
Cambridge, UK : Royal Society of Chemistry : Ministry of Agriculture, Fisheries and Food, 1993

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 MELB  613.2 Mcc/Cof 1991  AVAILABLE
7
Book
2002

McCance and Widdowson's The composition of foods


McCance, R. A. (Robert Alexander), 1898-1993.
Sixth summary edition / compiled by the Food Standards Agency
Cambridge : Royal Society of Chemistry, 2002

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 MELB REF  613.2 Mcc/Cof 2002  LIB USE ONLY
 MELB  613.2 Mcc/Cof 2002  AVAILABLE
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