| Record ID | ia:studiesondigesti126snyd |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/studiesondigesti126snyd/studiesondigesti126snyd_marc.xml |
| Download MARC binary | https://www.archive.org/download/studiesondigesti126snyd/studiesondigesti126snyd_meta.mrc |
LEADER: 01249cam 2200349Ia 4500
001 1160371
005 20140207214112.0
008 830705s1903 dcuaf b f000 0 eng
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016 7 $aCAT31160371$2DNAL
035 $a(OCoLC)ocm09667132
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040 $aDLC$cMHS$dOCLCQ$dOCLCG$dNUI$dOCLCA$dAGL
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045 2 $ax0x0
070 0 $a1$bEx6B no. 126 1903
049 $aAGLL
100 1 $aSnyder, Harry,$d1867-1927.
245 10 $aStudies on the digestibility and nutritive value of bread at the University of Minnesota in 1900-1902 /$cby Harry Snyder.
260 $aWashington :$bU.S. G.P.O.,$c1903.
300 $a52 p., 3 leaves of plates :$bill. ;$c23 cm.
490 1 $aBulletin / U.S. Department of Agriculture, Office of Experiment Stations ;$vno. 126
504 $aIncludes bibliographical references.
650 0 $aBread.
650 0 $aBread$xAnalysis.
710 2 $aUniversity of Minnesota.
710 1 $aUnited States.$bOffice of Experiment Stations.
830 0 $aBulletin (United States. Office of Experiment Stations) ;$vno. 126.
930 $a20140128$b20140207$c00000000
945 $aDigiMet
946 $aUSDA
958 $aresource$be$c2014/01/28$dn$edgoldber$f$hrecon