Swan gillian (8 resultados)
Long Walk Home: Reflections on Bruce Springsteen
Cohen, Jonathan D. [Editor]; Sawyers, June Skinner [Editor]; Adler, Natalie [Contributor]; Alterman, Eric [Contributor]; Barreca, Regina [Contributor]; Bishop, Nancy [Contributor]; Bolger, Dermot [Contributor]; Carlin, Peter Ames [Contributor]; Cowie, Jefferson [Contributor]; Cullen, Jim [Contributor]; Dinerstein, Joel [Contributor]; Gaar, Gillian G. [Contributor]; Joseph, Martyn [Contributor]; Iyer, Deepa [Contributor]; Marcus, Greil [Contributor]; Masur, Louis [Contributor]; Muldoon, Paul [Contributor]; Onkey, Lauren [Contributor]; Russo, Richard [Contributor]; Scott, A. O. [Contributor]; Sheehy, Colleen [Contributor]; Stace, Wesley [Contributor]; Stefanko, Frank [Contributor]; Streight, Irwin [Contributor]; Swan, Wayne [Contributor]; Uli
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Librería: Taos Books, Santa Fe, NM, Estados Unidos de AmericaTaos Books
Contactar con el vendedorVendedor de 5 estrellasCondición: Usado - Como Nuevo
EUR 21,37
Envío por EUR 5,01Se envía dentro de Estados Unidos de AmericaCantidad disponible: 1 disponibles
hardcover. Condición: Like New. First Edition. New looking first edition, very tight clean and unmarked, boards likewise new looking & undamaged, dust jacket undamaged, Fine/Near Fine.
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Editorial: NATE, 1980
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Librería: El Pinarillo Books, Morden, Reino UnidoEl Pinarillo Books
Contactar con el vendedorVendedor de 5 estrellasCondición: Usado - Aceptable
EUR 1,87
Envío por EUR 22,15Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Añadir al carritoPaperback. Condición: Good. Light reading wear, spine sunned; good to very good overall. Contains: The Development of Writing (Wilkinson, Barnsley, Hanna, Swan), The Content of English (Medway), Beginning Where We Can (Torbe), Language Study in Secondary Education (McBeath), How to Study Language and the Human Mind? (Dixon), Hon…our be Blowed (Stibbs), Spelling: A Broad Approach (Banks), The Conversation of the Classroom (Hadley), Art Exists to Make the Stone Stoney (Stanton). Book.
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McCance and Widdowson's The Composition of Foods: Seventh Summary Edition
Finglas, Paul; Roe, Mark; Pinchen, Hannah; Berry, Rachel; Church, Susan; Dodhia, Sakhi; Farron-Wilson, Melanie; Swan, Gillian
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Librería: Goodwill of Silicon Valley, SAN JOSE, CA, Estados Unidos de AmericaGoodwill of Silicon Valley
Contactar con el vendedorVendedor de 5 estrellasCondición: Usado - Aceptable
EUR 45,52
Envío por EUR 3,48Se envía dentro de Estados Unidos de AmericaCantidad disponible: 1 disponibles
Condición: good. Supports Goodwill of Silicon Valley job training programs. The cover and pages are in Good condition! Any other included accessories are also in Good condition showing use. Use can include some highlighting and writing, page and cover creases as well as other types visible wear.
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Librería: Rarewaves USA, OSWEGO, IL, Estados Unidos de AmericaRarewaves USA
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 85,39
Gastos de envío gratisSe envía dentro de Estados Unidos de AmericaCantidad disponible: 1 disponibles
Paperback. Condición: New. McCance and Widdowsons's The Composition of Foods, Seventh Summary Edition provides a timely, authoritative and comprehensive update of the nutrient data for the most commonly consumed foods in the UK. Foods that are less commonly consumed but are important in the diets of sub-groups of the population…are also included. This Seventh Summary Edition contains data which has been reviewed and updated since the last edition was published in 2002 and incorporates data from previously published supplements plus new analytical data and additional data from manufacturers. New data includes updates on key foods in the UK diet including flours and grains, bread, pasta, breakfast cereals, biscuits, cakes, eggs, fat spreads, fruits, vegetables, fish and fish products. Values for a wide range of nutrients (e.g. proximates, inorganics, vitamins, fibre and fatty acids) are provided and additional tables provide data for carotenoid fractions, vitamin E fractions and vitamin K for selected foods. Values for specific nutrients, including sodium, sugars, saturated and trans fatty acids in processed foods have been updated to reflect changes resulting from health policy and recent industry initiatives on reformulations. AOAC fibre values have been included for a wide range of foods to enable energy calculations, including fibre for food labelling purposes.Aimed at students and professionals in all food and health disciplines, this essential handbook should be on the bookshelf of everyone who needs to know the nutritional value of foods consumed in the UK.
McCance and Widdowson's The Composition of Foods: Seventh Summary Edition
Finglas, Paul; Roe, Mark; Pinchen, Hannah; Berry, Rachel; Church, Susan; Dodhia, Sakhi; Farron-Wilson, Melanie; Swan, Gillian
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Librería: Ria Christie Collections, Uxbridge, Reino UnidoRia Christie Collections
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 77,93
Envío por EUR 13,96Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
Condición: New. In.
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Librería: Rarewaves.com USA, London, LONDO, Reino UnidoRarewaves.com USA
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 109,77
Gastos de envío gratisSe envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Paperback. Condición: New. McCance and Widdowsons's The Composition of Foods, Seventh Summary Edition provides a timely, authoritative and comprehensive update of the nutrient data for the most commonly consumed foods in the UK. Foods that are less commonly consumed but are important in the diets of sub-groups of the population…are also included. This Seventh Summary Edition contains data which has been reviewed and updated since the last edition was published in 2002 and incorporates data from previously published supplements plus new analytical data and additional data from manufacturers. New data includes updates on key foods in the UK diet including flours and grains, bread, pasta, breakfast cereals, biscuits, cakes, eggs, fat spreads, fruits, vegetables, fish and fish products. Values for a wide range of nutrients (e.g. proximates, inorganics, vitamins, fibre and fatty acids) are provided and additional tables provide data for carotenoid fractions, vitamin E fractions and vitamin K for selected foods. Values for specific nutrients, including sodium, sugars, saturated and trans fatty acids in processed foods have been updated to reflect changes resulting from health policy and recent industry initiatives on reformulations. AOAC fibre values have been included for a wide range of foods to enable energy calculations, including fibre for food labelling purposes.Aimed at students and professionals in all food and health disciplines, this essential handbook should be on the bookshelf of everyone who needs to know the nutritional value of foods consumed in the UK.
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Librería: Rarewaves USA United, OSWEGO, IL, Estados Unidos de AmericaRarewaves USA United
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 87,68
Envío por EUR 43,60Se envía dentro de Estados Unidos de AmericaCantidad disponible: 1 disponibles
Paperback. Condición: New. McCance and Widdowsons's The Composition of Foods, Seventh Summary Edition provides a timely, authoritative and comprehensive update of the nutrient data for the most commonly consumed foods in the UK. Foods that are less commonly consumed but are important in the diets of sub-groups of the population…are also included. This Seventh Summary Edition contains data which has been reviewed and updated since the last edition was published in 2002 and incorporates data from previously published supplements plus new analytical data and additional data from manufacturers. New data includes updates on key foods in the UK diet including flours and grains, bread, pasta, breakfast cereals, biscuits, cakes, eggs, fat spreads, fruits, vegetables, fish and fish products. Values for a wide range of nutrients (e.g. proximates, inorganics, vitamins, fibre and fatty acids) are provided and additional tables provide data for carotenoid fractions, vitamin E fractions and vitamin K for selected foods. Values for specific nutrients, including sodium, sugars, saturated and trans fatty acids in processed foods have been updated to reflect changes resulting from health policy and recent industry initiatives on reformulations. AOAC fibre values have been included for a wide range of foods to enable energy calculations, including fibre for food labelling purposes.Aimed at students and professionals in all food and health disciplines, this essential handbook should be on the bookshelf of everyone who needs to know the nutritional value of foods consumed in the UK.
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Librería: Rarewaves.com UK, London, Reino UnidoRarewaves.com UK
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 103,15
Envío por EUR 75,77Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Paperback. Condición: New. McCance and Widdowsons's The Composition of Foods, Seventh Summary Edition provides a timely, authoritative and comprehensive update of the nutrient data for the most commonly consumed foods in the UK. Foods that are less commonly consumed but are important in the diets of sub-groups of the population…are also included. This Seventh Summary Edition contains data which has been reviewed and updated since the last edition was published in 2002 and incorporates data from previously published supplements plus new analytical data and additional data from manufacturers. New data includes updates on key foods in the UK diet including flours and grains, bread, pasta, breakfast cereals, biscuits, cakes, eggs, fat spreads, fruits, vegetables, fish and fish products. Values for a wide range of nutrients (e.g. proximates, inorganics, vitamins, fibre and fatty acids) are provided and additional tables provide data for carotenoid fractions, vitamin E fractions and vitamin K for selected foods. Values for specific nutrients, including sodium, sugars, saturated and trans fatty acids in processed foods have been updated to reflect changes resulting from health policy and recent industry initiatives on reformulations. AOAC fibre values have been included for a wide range of foods to enable energy calculations, including fibre for food labelling purposes.Aimed at students and professionals in all food and health disciplines, this essential handbook should be on the bookshelf of everyone who needs to know the nutritional value of foods consumed in the UK.
