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005 20151106125616.0
035   $a(CKB)5470000002430454
035   $a(OCoLC)928035330
035   $a(EXLCZ)995470000002430454
100   $a20151106d2013      ua             0
101 0 $aeng
135   $aurbn|||||||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 00$aFood composition resource list for professionals
210  1$aBeltsville, MD :$cFood and Nutrition Information Center, National Agricultural Library USDA,$d[2013]
215   $a1 online resource (18 pages)
300   $aTitle from title screen (viewed on Nov. 6, 2015).
300   $a"Compiled by David Haytowitz"--page 17.
300   $a"November 2013."
606   $aFood$xComposition$vBibliography
606   $aCooks
608   $aBibliographies.$2lcgft
615  0$aFood$xComposition
615  0$aCooks.
702   $aHaytowitz$b David B.
712 02$aFood and Nutrition Information Center (U.S.),
801  0$bGPO
801  1$bGPO
906   $aBOOK
912   $a9910702774303321
996   $aFood composition resource list for professionals$93161677
997   $aUNINA