| Record ID | ia:cu31924073969788 |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/cu31924073969788/cu31924073969788_marc.xml |
| Download MARC binary | https://www.archive.org/download/cu31924073969788/cu31924073969788_meta.mrc |
LEADER: 01364cam 22003851a 4500
001 1156969
005 20080516093205.0
008 861009s1906 nyuaf 000 0 eng
010 $a 06002937
035 $a(CStRLIN)NYCX86B148352
035 $a(NIC)notisAFB8187
035 $a1156969
035 $a(OCoLC)5282900
040 $cNIC$dNIC$dNIC
050 0 $aSF263$b.M15 1906
100 1 $aMcKay, George Lewis.
245 10 $aPrinciples and practice of butter-making :$ba treatise on the chemical and physical properties of milk and its components, the handling of milk and cream, and the manufacture of butter therefrom /$cby G. L. McKay and C. Larsen.
250 $a1st ed.$b1st thousand.
260 $aNew York :$bJ. Wiley & Sons,$c1906.
300 $axii, 329 p. :$bill. ;$c24 cm.
530 $aAlso available through World Wide Web.
650 0 $aButter.
650 0 $aMilk$xAnalysis and examination.
700 1 $aLarsen, Christian,$d1874-
776 0 $cOnline$w(Voyager)2846758
899 $aCHLA
903 $aKirtas/Annex$d20080516$p31924073969788
905 $a19961003120000.0
948 $ac:RET
948 2 $a20040429$bm$dmann21$emann$f?$h?
948 2 $a20050415$bx$dwt32$ects$f?$h?
950 $lMANN$aSF263$b.M16$fBASIC$i10/24/86 N$h10/09/86 N
955 $lMANN$c1$h10/09/86 C
995 $aHivolm$d20070108
998 $nNIC$q12/20/95