| Record ID | marc_loc_2016/BooksAll.2016.part14.utf8:175165659:943 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part14.utf8:175165659:943?format=raw |
LEADER: 00943cam a2200289 a 4500
001 83009690
003 DLC
005 20140906080011.0
008 830502s1983 nyua b 001 0 eng
010 $a 83009690
020 $a0890047332
040 $aDLC$cDLC$dDLC$dOCoLC
050 00 $aQP376$b.N86 vol. 6$aQP141
060 $aW1 MU8632 v. 6$aWL 300 P578
082 00 $a599/.01/88 s$a615/.78$219
245 00 $aPhysiological and behavioral effects of food constituents /$ceditors, Richard J. Wurtman, Judith J. Wurtman.
260 $aNew York :$bRaven Press,$cc1983.
300 $ax, 281 p. :$bill. ;$c25 cm.
440 0 $aNutrition and the brain ;$vv. 6
504 $aIncludes bibliographies and index.
650 0 $aNutrition.
650 0 $aFood$xComposition.
650 0 $aHuman behavior$xNutritional aspects.
650 2 $aNutrition.
650 2 $aBrain$xPhysiology.
700 1 $aWurtman, Richard J.,$d1936-
700 1 $aWurtman, Judith J.