| Record ID | ia:tinsaltsincanned00wash |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/tinsaltsincanned00wash/tinsaltsincanned00wash_marc.xml |
| Download MARC binary | https://www.archive.org/download/tinsaltsincanned00wash/tinsaltsincanned00wash_meta.mrc |
LEADER: 01034cam 2200253I 4500
001 029626723
005 20111026120214.0
008 940202s1911 dcua 000 0 eng c
010 $aagr11001542
035 $a(OCoLC)29735941
040 $aLibrary, U.S. Dept. of Agriculture$cCUY$dCUY$dOCLCQ$dOCLCG$dFUG
086 0 $aA 7.4:79
090 $aS584$b.A4 no.79
100 1 $aBigelow, Willard Dell.
245 10 $aTin salts in canned foods of low acid content,$bwith special reference to canned shrimp.$cBy W.D. Bigelow and R.F. Bacon ...
260 $a[Washington,$bGovt. print off.]$c1911.
300 $a6 p. incl. tables.$c23 cm.
490 1 $aUnited States. Dept. of Agriculture. Bureau of Chemistry. Circular$vno. 79$5FU
650 0 $aCanning and preserving.
650 0 $aTin compounds.
700 1 $aBacon, Raymond Foss,$d1880-1954,$ejt. author.
830 0 $aCircular (United States. Bureau of Chemistry) ;$vno. 79.
852 3 $aFU$bUFSTO$cGOV$hA 7.4:79$4UF Request Retrieval -$5Government Documents
951 $108$aUFU01:005491921;$5FU