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	1.	The carbohydrate content of foods, by R. A. McCance & R. D. Lawrence. by McCance, R. A. (Robert Alexander), 1898-1993 Lawrence, R. D. (Robert Daniel), 1892- Material type: Text; Format: print ; Literary form: Not fiction Publication details: London, H. M. Stationery off., 1929 Availability: No items available. Add to cart (remove)
	2.	The chemical composition of foods, by R. A. McCance and E. M. Widdowson. by McCance, R. A. (Robert Alexander), 1898-1993 Widdowson, Elsie M. (Elsie May), 1906-2000 Material type: Text; Format: print ; Literary form: Not fiction Publication details: London, 1940 Availability: No items available. Add to cart (remove)
	3.	The chemistry of flesh foods and their losses on cooking, by R. A. McCance and H. L. Shipp. by McCance, R. A. (Robert Alexander), 1898-1993 Shipp, Henry Leigh, 1903- Material type: Text; Format: print ; Literary form: Not fiction Publication details: London, H. M. Stationery off. [Oxford, Printed by John Johnson at the University press] 1933 Availability: No items available. Add to cart (remove)
	4.	The nutritive value of fruits, vegetables and nuts, by R. A. McCance, E. M. Widdowson and L. R. B. Shackleton. by McCance, R. A. (Robert Alexander), 1898-1993 Widdowson, Elsie M. (Elsie May), 1906-2000 Shackleton, L. R. B Material type: Text; Format: print ; Literary form: Not fiction Publication details: London, H. M. Stationery off., 1936 Availability: No items available. Add to cart (remove)

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