The Resource Bowes & Church's food values of portions commonly used, Jean A.T. Pennington and Judith Spungen
Bowes & Church's food values of portions commonly used, Jean A.T. Pennington and Judith Spungen
Resource Information
The item Bowes & Church's food values of portions commonly used, Jean A.T. Pennington and Judith Spungen represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Waubonsee Community College.This item is available to borrow from 1 library branch.
Resource Information
The item Bowes & Church's food values of portions commonly used, Jean A.T. Pennington and Judith Spungen represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Waubonsee Community College.
This item is available to borrow from 1 library branch.
- Edition
- 19th ed.
- Extent
- xl, 425 p.
- Contents
-
- Beverages
- Candy
- Cereals and grains, cooked
- Cereals, ready-to-eat
- Cheese, cheese products, and cheese substitutes
- Creams and creamers (cream substitutes)
- Desserts
- Eggs, egg dishes, and egg substitutes
- Entrees and meals
- Fast food and restaurant foods
- Fats, oils, shortenings, and spreads
- Fish and seafood
- Flour, meals, and grain fractions
- Fruit and vegetable juices and juice drinks
- Fruits
- Grain- and vegetable-based snack foods
- Grain products
- Infant, junior, and toddler foods
- Meats
- Meats, luncheon and snack
- Meat substitutes, tofu, and related soy products
- Milks, milk beverages, and yogurt
- Nuts and seeds
- Poultry
- Salad dressings
- Sauces, gravies, and condiments
- Soups
- Spices, herbs, and flavorings
- Sugars, syrups, and other sweeteners
- Vegetables and vegetable dishes
- Miscellaneous food ingredients
- Special dietary foods
- Isbn
- 9780781781343
- Label
- Bowes & Church's food values of portions commonly used
- Title
- Bowes & Church's food values of portions commonly used
- Statement of responsibility
- Jean A.T. Pennington and Judith Spungen
- Title variation
-
- Bowes and Church's food values of portions commonly used
- Food values of portions commonly used
- Language
- eng
- Cataloging source
- DNLM/DLC
- http://library.link/vocab/creatorName
- Pennington, Jean A. Thompson
- Dewey number
- 613.2
- Index
- index present
- LC call number
- TX551
- LC item number
- .P385 2010
- Literary form
- non fiction
- NAL call number
- TX551
- NAL item number
- .P385 2010
- Nature of contents
-
- dictionaries
- bibliography
- NLM call number
-
- 2009 K-812
- QU 145
- NLM item number
- P414b 2010
- http://library.link/vocab/relatedWorkOrContributorName
- Spungen, Judith
- http://library.link/vocab/subjectName
-
- Nutrition
- Food
- Label
- Bowes & Church's food values of portions commonly used, Jean A.T. Pennington and Judith Spungen
- Bibliography note
- Includes bibliographical references (p. 403-415) and index
- Color
- multicolored
- Contents
- Beverages -- Candy -- Cereals and grains, cooked -- Cereals, ready-to-eat -- Cheese, cheese products, and cheese substitutes -- Creams and creamers (cream substitutes) -- Desserts -- Eggs, egg dishes, and egg substitutes -- Entrees and meals -- Fast food and restaurant foods -- Fats, oils, shortenings, and spreads -- Fish and seafood -- Flour, meals, and grain fractions -- Fruit and vegetable juices and juice drinks -- Fruits -- Grain- and vegetable-based snack foods -- Grain products -- Infant, junior, and toddler foods -- Meats -- Meats, luncheon and snack -- Meat substitutes, tofu, and related soy products -- Milks, milk beverages, and yogurt -- Nuts and seeds -- Poultry -- Salad dressings -- Sauces, gravies, and condiments -- Soups -- Spices, herbs, and flavorings -- Sugars, syrups, and other sweeteners -- Vegetables and vegetable dishes -- Miscellaneous food ingredients -- Special dietary foods
- Control code
- ocn264012052
- Dimensions
- 28 cm.
- Dimensions
- 4 3/4 in. or 12 cm.
- Edition
- 19th ed.
- Extent
- xl, 425 p.
- Isbn
- 9780781781343
- Isbn Type
- (pbk.)
- Lccn
- 2009014532
- Sound
- unknown sound
- Specific material designation
- optical disk
- System control number
-
- (Sirsi) i9780781781343
- (OCoLC)264012052
- System details
- System requirements: 64 MB RAM; 20MB of available hard-disk space; 8X or faster CD-ROM drive; Pentium II processor; Windows 98(second ed.)/2000(SP3)/XP (SO2)/Vista/7; Microsoft .NET framework 2.0; Internet Explorer 6.0 or comparable web browser; Adobe Acrobat reader 7.0
- Label
- Bowes & Church's food values of portions commonly used, Jean A.T. Pennington and Judith Spungen
- Bibliography note
- Includes bibliographical references (p. 403-415) and index
- Color
- multicolored
- Contents
- Beverages -- Candy -- Cereals and grains, cooked -- Cereals, ready-to-eat -- Cheese, cheese products, and cheese substitutes -- Creams and creamers (cream substitutes) -- Desserts -- Eggs, egg dishes, and egg substitutes -- Entrees and meals -- Fast food and restaurant foods -- Fats, oils, shortenings, and spreads -- Fish and seafood -- Flour, meals, and grain fractions -- Fruit and vegetable juices and juice drinks -- Fruits -- Grain- and vegetable-based snack foods -- Grain products -- Infant, junior, and toddler foods -- Meats -- Meats, luncheon and snack -- Meat substitutes, tofu, and related soy products -- Milks, milk beverages, and yogurt -- Nuts and seeds -- Poultry -- Salad dressings -- Sauces, gravies, and condiments -- Soups -- Spices, herbs, and flavorings -- Sugars, syrups, and other sweeteners -- Vegetables and vegetable dishes -- Miscellaneous food ingredients -- Special dietary foods
- Control code
- ocn264012052
- Dimensions
- 28 cm.
- Dimensions
- 4 3/4 in. or 12 cm.
- Edition
- 19th ed.
- Extent
- xl, 425 p.
- Isbn
- 9780781781343
- Isbn Type
- (pbk.)
- Lccn
- 2009014532
- Sound
- unknown sound
- Specific material designation
- optical disk
- System control number
-
- (Sirsi) i9780781781343
- (OCoLC)264012052
- System details
- System requirements: 64 MB RAM; 20MB of available hard-disk space; 8X or faster CD-ROM drive; Pentium II processor; Windows 98(second ed.)/2000(SP3)/XP (SO2)/Vista/7; Microsoft .NET framework 2.0; Internet Explorer 6.0 or comparable web browser; Adobe Acrobat reader 7.0
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.library.waubonsee.edu/portal/Bowes--Churchs-food-values-of-portions-commonly/m5FR8n7T1Z8/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.library.waubonsee.edu/portal/Bowes--Churchs-food-values-of-portions-commonly/m5FR8n7T1Z8/">Bowes & Church's food values of portions commonly used, Jean A.T. Pennington and Judith Spungen</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.library.waubonsee.edu/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.library.waubonsee.edu/">Waubonsee Community College</a></span></span></span></span></div>
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.library.waubonsee.edu/portal/Bowes--Churchs-food-values-of-portions-commonly/m5FR8n7T1Z8/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.library.waubonsee.edu/portal/Bowes--Churchs-food-values-of-portions-commonly/m5FR8n7T1Z8/">Bowes & Church's food values of portions commonly used, Jean A.T. Pennington and Judith Spungen</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.library.waubonsee.edu/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.library.waubonsee.edu/">Waubonsee Community College</a></span></span></span></span></div>