| Record ID | ia:suggestionsregar54atki |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/suggestionsregar54atki/suggestionsregar54atki_marc.xml |
| Download MARC binary | https://www.archive.org/download/suggestionsregar54atki/suggestionsregar54atki_meta.mrc |
LEADER: 01391cam 2200337Ia 4500
001 1109064
005 20130403092651.0
008 930804s1894 dcua f000 0 eng d
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040 $aUIU$cUIU$dOCL$dOCLCG$dKRTAS$dAGL
029 1 $aNLGGC$b258313587
070 0 $a1$bAg84Sp no. 54 1894
049 $aAGLL
100 1 $aAtkinson, Edward,$d1827-1905.
245 10 $aSuggestions regarding the cooking of food /$cby Edward Atkinson ; with introductory statements regarding the nutritive value of common food materials by Ellen H. Richards.
260 $aWashington, D.C. :$bG.P.O.,$c1894.
300 $a31 p. :$bill. ;$c23 cm.
490 1 $a[Report / U.S. Department of Agriculture, Report ;$vno. 54]
650 0 $aNutrition$xEvaluation.
700 1 $aRichards, Ellen H.$q(Ellen Henrietta),$d1842-1911.
710 1 $aUnited States.$bDepartment of Agriculture.
776 08 $iOnline version:$aAtkinson, Edward, 1827-1905.$tSuggestions regarding the cooking of food.$dWashington, D.C. : GPO, 1894$w(OCoLC)612913203
830 0 $aReport (United States. Dept. of Agriculture) ;$vno. 54.
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939 $a20121213$b20130104$c00000000
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958 $aresource$be$c2012/12/13$dn$ejondusko$hrecon
959 $a$c2013/04/02$essouder$gap