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1.
McCance and widdowson's the composition of foods by
Publication details: London Royal Society of Chemistry 1991 1991
Availability: Items available for loan: Makandura Library (1)Location, call number: Reference Section 664.07MCC.

2.
Cereals and cereal products the third suppliment to mccance and widdowson's the composition of foods by
Publication details: Nottingham The royal society of chemistry 1988 1988
Availability: Items available for loan: Makandura Library (1)Location, call number: Lending Section 641HOL.

3.
Vegetable dishes the composition of foods by
Edition: 5th ed.
Publication details: Cambridge The Royal Society of Chemistry 1992 2000
Availability: Items available for loan: Makandura Library (1)Location, call number: Lending Section 613.2HOL. Items available for reference: Makandura Library: Not for loan (1)Location, call number: Reference Section 613.2HOL.

4.
Fruit and nuts the composition of foods by
Publication details: Cambridge Royal Society of Chemistry 1992 1992
Availability: Items available for loan: Makandura Library (1)Location, call number: Lending Section 641HOL.

5.
Milk products and eggs fourth supplement to McCance and Widdwson\'s the composition of foods by
Edition: 4th ed.
Publication details: Cambridge The Royal Society of Chemistry 1989 1989
Availability: Items available for loan: Makandura Library (1)Location, call number: Lending Section 641HOL.

6.
Fish and fish products third supplement to the fifth edition of McCance and Widdowson's the composition of foods by
Edition: 5th ed.
Publication details: Cambridge The Royal Society of Chemistry 1993 1993
Availability: Items available for loan: Makandura Library (1)Location, call number: Lending Section 641HOL.

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