| Record ID | ia:studiesondigest00snyd |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/studiesondigest00snyd/studiesondigest00snyd_marc.xml |
| Download MARC binary | https://www.archive.org/download/studiesondigest00snyd/studiesondigest00snyd_meta.mrc |
LEADER: 00728cam a2200217u 4500
001 8206251
005 20091110120911.0
008 830505s1905 dcua 000 0 eng
906 $a0$bcbc$cpremunv$du$encip$f19$gy-gencatlg
010 $aagr06000517
035 $9(DLC)agr06000517
040 $aDLC$cCarP$dDLC
050 00 $aS21$b.E7
050 00 $aTX560.B8$bS6 1905
100 1 $aSnyder, Harry,$d1867-1927.
245 00 $aStudies on the digestibility and nutritive value of bread and macaroni at the University of Minnesota 1903-1905.
260 $aWashington,$bGovt. print. off.,$c1905.
300 $a80 p.$biv pl., diagr.$c23 cm.
650 0 $aBread.
650 0 $aMacaroni. [from old catalog]
991 $bc-GenColl$hS21$i.E7$tCopy 1$wPREM