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  <titleInfo>
    <title>McCance and widdowson's the composition of foods</title>
  </titleInfo>
  <name type="personal">
    <namePart>Holland, B.</namePart>
    <role>
      <roleTerm authority="marcrelator" type="text">creator</roleTerm>
    </role>
  </name>
  <name type="personal">
    <namePart>Southgate, D. A. T.</namePart>
  </name>
  <name type="personal">
    <namePart>Welch, A. A.</namePart>
  </name>
  <name type="personal">
    <namePart>Unwin, I. D.</namePart>
  </name>
  <name type="personal">
    <namePart>Buss, D. H.</namePart>
  </name>
  <name type="personal">
    <namePart>Paul A. A.</namePart>
  </name>
  <typeOfResource/>
  <originInfo>
    <place>
      <placeTerm type="text">London</placeTerm>
    </place>
    <publisher>Royal Society of Chemistry</publisher>
    <dateIssued>1991</dateIssued>
    <dateCreated>1991</dateCreated>
    <issuance/>
  </originInfo>
  <physicalDescription>
    <extent>xiii,462p. 24cm</extent>
  </physicalDescription>
  <subject>
    <topic>Food technology</topic>
  </subject>
  <subject>
    <topic>Tests, analysis, quality controls</topic>
  </subject>
  <classification authority="ddc">664.07 MCC</classification>
  <identifier type="isbn">0851863914</identifier>
  <recordInfo/>
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