| Record ID | ia:b21526643 |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/b21526643/b21526643_marc.xml |
| Download MARC binary | https://www.archive.org/download/b21526643/b21526643_meta.mrc |
LEADER: 01028nam 2200289 a 4500
007 cr
008 s1840 enk s 000 eng
035 $a(Leeds)b18065090
035 $a(UkLW)b21526643
100 1 $aLankester, E. Ray$q(Edwin Ray),$cSir,$d1847-1929.
245 10 $aVegetable substances used for the food of man /$cby Dr. Lankester. With illustrations.
260 $aLondon :$bM.A. Nattali,$c[ca.1840?]
300 $aviii, 396 p :$bill ;$c17 cm.
535 2 $aThis material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.
535 1 $aThe University of Leeds Library.
650 0 $aFood.
650 0 $aPlants.
655 0 $aElectronic books.
710 2 $aUniversity of Leeds.$bLibrary.
759 $adigleeds.
759 $adigukmhl.
773 0 $aMedical Heritage LIbrary.
907 $a.b21526643
907 $a.b21526643
966 $lblspc$aCookery A$cLAN
902 $a031110
998 $adigi$b22-10-14$cm$dv$en$feng$genk$h0$i0