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Bowes and Church's food values of portions commonly used

https://cwslc.andornot.com/en/permalink/catalog112699
Pennington, Jean A.T., Douglass, Judith Spungen. Baltimore, MD: Lippincott Williams & Wilkins , 2005. 18th Ed.
Material Type
Book
Call Number
REF BB 115 PEN 2005
Availability
1 copy, 1 available
This text supplies authoritative data on the nutritional value of foods in a form for quick and easy reference. The book's main table reflects the current food supply—listing 8,000 common foods—and contains data on the nutritional content of foods, organized by food groups.
More Information is Available
Author
Pennington, Jean A.T.
Douglass, Judith Spungen
Edition
18th Ed.
Place of Publication
Baltimore, MD
Publisher
Lippincott Williams & Wilkins
Publication Date
2005
Physical Description
Spiral bound, p. 452 pages
Subject
Food Values
Food
UBC MD Undergrad
Abstract
This text supplies authoritative data on the nutritional value of foods in a form for quick and easy reference. The book's main table reflects the current food supply—listing 8,000 common foods—and contains data on the nutritional content of foods, organized by food groups.
ISBN
0781744296
Language
English
Material Type
Book
Call Number
REF BB 115 PEN 2005

Copies

Copy 1 BC Children's and Women's Study and Learning Commons REF Available
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