| Record ID | marc_columbia/Columbia-extract-20221130-008.mrc:483114032:1269 |
| Source | marc_columbia |
| Download Link | /show-records/marc_columbia/Columbia-extract-20221130-008.mrc:483114032:1269?format=raw |
LEADER: 01269cam a2200373 a 4500
001 3933447
005 20221027003342.0
008 880429s1968 enka bd 000 0 eng d
010 $a 79451065
015 $aB69-24007
020 $a0408175710
035 $a(OCoLC)72155
035 $a(OCoLC)ocm00072155
035 $a(CStRLIN)NYCM88-B1589
035 $9ADJ6371HS
035 $a(NNC)3933447
035 $a3933447
040 $dNNC-M
050 00 $aTX349$b.B4 1968b
082 0 $a641/.03
100 1 $aBender, Arnold E.$q(Arnold Eric)$0http://id.loc.gov/authorities/names/n78095783
245 10 $aDictionary of nutrition and food technology /$cArnold E. Bender.
250 $a3rd ed.
260 $aLondon :$bButterworths,$c1968.
300 $aviii, 228 pages :$billustrations ;$c23 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
504 $aBibliography: p. vi-viii.
650 2 $aNutritional Physiological Phenomena.$0https://id.nlm.nih.gov/mesh/D009747
650 2 $aFood.$0https://id.nlm.nih.gov/mesh/D005502
650 2 $aFood-Processing Industry.$0https://id.nlm.nih.gov/mesh/D005525
655 7 $aDictionary.$2mesh$0https://id.nlm.nih.gov/mesh/D016437
740 0 $aFood technology.
852 00 $boff,hsl$hTX349$iB43 1968