| Record ID | marc_columbia/Columbia-extract-20221130-006.mrc:161299466:1098 |
| Source | marc_columbia |
| Download Link | /show-records/marc_columbia/Columbia-extract-20221130-006.mrc:161299466:1098?format=raw |
LEADER: 01098cam a2200301 4500
001 2635536
005 20221012211656.0
008 751024s1950 enka 000 0 eng
010 $aa 51007636
015 $aGB50-287
035 $a(OCoLC)ocm01730064
035 $9AQY0920CU
035 $a(NNC)2635536
035 $a2635536
040 $aDLC$cFQG$dUKM$dZCU
050 00 $a[TX545$b.C ]
082 0 $a641.1
090 $aTX45$b.C83 1950
100 1 $aCox, Henry Edward,$d1892-1951.$0http://id.loc.gov/authorities/names/n86846996
245 14 $aThe chemical analysis of foods ;$ba practical treatise on the examination of foodstuffs and the detection of adulterants.
250 $a4th ed.
260 $aLondon :$bJ. & A. Churchill,$c1950.
300 $a340 pages :$billustrations, diagrams, tables ;$c21 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
650 0 $aFood$xAnalysis.$0http://id.loc.gov/authorities/subjects/sh85050185
650 0 $aFood adulteration and inspection.$0http://id.loc.gov/authorities/subjects/sh85050256
852 00 $boff,eng$hTX545$i.C83 1950