| Record ID | ia:leaveningagentsy00hartrich |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/leaveningagentsy00hartrich/leaveningagentsy00hartrich_marc.xml |
| Download MARC binary | https://www.archive.org/download/leaveningagentsy00hartrich/leaveningagentsy00hartrich_meta.mrc |
LEADER: 00720nam^^2200205I^^4500
001 GLAD261790-B
005 20020429101111.0
008 850428s1914 xx 000 0 eng
010 $a14022646
035 $aocm03619113
040 $aDLC$cTLM$dCUY
050 0 $aTP460$b.H3
100 1 $aHart, Richard N.$q(Richard Newell),$db. 1882.
245 10 $aLeavening agents;$byeast, leaven, salt-rising fermentation, baking powder, aerated bread, milk powder,$cby Richard N. Hart, B.S.
260 $aEaston, Pa.,$bThe Chemical publishing co.; [etc., etc.]$c1914.
300 $a3 p. \U+fffd\., 90 p.$billus.$c23 cm.
650 0 $aYeast.
650 0 $aBaking powder.
852 $aGLAD$bNRLF$hTP460$i.H3$p$B 80 178
901 $aGLAD$b261790