| Record ID | ia:cu31924003521345 |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/cu31924003521345/cu31924003521345_marc.xml |
| Download MARC binary | https://www.archive.org/download/cu31924003521345/cu31924003521345_meta.mrc |
LEADER: 00997cam 2200313 a 4500
001 1256405
005 20080307120642.0
008 870402s1914 maua b 000 0 eng
010 $a 14014449
035 $a(CStRLIN)NYCX87B45661
035 $a(NIC)notisAFM9237
035 $a(OCoLC)1107785
035 $a1256405
040 $aNvU$cNvU$dNIC
050 0 $aTX353$b.W3
100 1 $aWardall, Ruth A.$q(Ruth Aimee),$db. 1877.
245 12 $aA study of foods /$cby Ruth A. Wardall and Edna Noble White.
260 $aBoston, MA$aNew York,$bGinn,$cc1914.
300 $avii, 174 p. :$bill. ;$c20 cm.
504 $a"References" at end of each chapter.
650 0 $aFood
700 1 $aWhite, Edna Noble,$db. 1880.
903 $aKirtas$d20080307$p31924003521345
905 $a19220202120000.0
948 $ac:RET
950 $lMANN$aTX353$b.W3$fBASIC$i04/02/87 N
955 $lMANN$c1$i04/02/87 C
995 $aHivolm$d20070110
998 $a04/02/87$tc$s9116$nNIC$wNVRG86B3401$d04/02/87$cRET$bBJC$lNYCX