| Record ID | marc_columbia/Columbia-extract-20221130-009.mrc:33689068:1059 |
| Source | marc_columbia |
| Download Link | /show-records/marc_columbia/Columbia-extract-20221130-009.mrc:33689068:1059?format=raw |
LEADER: 01059cam a2200265 4500
001 4032562
005 20221027022302.0
008 770610s1946 enkad 000 0 eng
010 $a 46019138
035 $a(OCoLC)ocm03031690
035 $9AKA0456HS
035 $a4032562
040 $aDLC$cZXC$dZCH
050 00 $aTX545$b.C6 1946
082 0 $a641.1
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 /$cby Henry Edward Cox.
250 $a3d ed.$bWith 40 illustrations.
260 $aLondon :$bJ. & A. Churchill,$c1946.
300 $avii, 317 pages :$billustrations, tables, diagrams ;$c22 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 $boff,hsl$hTX541$i.C83 1946