| Record ID | marc_columbia/Columbia-extract-20221130-009.mrc:34054554:1136 |
| Source | marc_columbia |
| Download Link | /show-records/marc_columbia/Columbia-extract-20221130-009.mrc:34054554:1136?format=raw |
LEADER: 01136cam a2200289 4500
001 4032927
005 20221027022324.0
008 800408s1949 dcu b i000 0 eng d
010 $a 50013032
035 $a(OCoLC)ocm06175588
035 $9AKA0823HS
035 $a(NNC)4032927
035 $a4032927
040 $aTXA$cTXA$dZCH
110 2 $aFood and Agriculture Organization of the United Nations.$bNutrition Division.$0http://id.loc.gov/authorities/names/no94016255
245 10 $aSynthetic fats, their potential contribution to world food requirements ;$ba report.
260 $aWashington,$c1949.
300 $av, 14 pages.
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
490 1 $aFAO nutritional studies ;$vno. 2
504 $a"References": p. 10-11.
504 $aBibliography: p. 12-14.
650 0 $aOils and fats, Edible.$0http://id.loc.gov/authorities/subjects/sh85094415
650 0 $aSynthetic products.$0http://id.loc.gov/authorities/subjects/sh85131669
830 0 $aFAO nutritional studies ;$vno. 2.$0http://id.loc.gov/authorities/names/no2004086396
852 00 $boff,hsl$hTX560.F3$iF73 1949