| Record ID | marc_ithaca_college/ic_marc.mrc:74522630:977 |
| Source | Ithaca College Library |
| Download Link | /show-records/marc_ithaca_college/ic_marc.mrc:74522630:977?format=raw |
LEADER: 00977cam a2200289 4500
001 120978
005 19930713174913.0
008 730531s1973 dcua b 001 0 eng
010 $a 73008968 //r912$o00650653
035 $9AAO-1139
040 $aDLC$cDLC$dm.c.$dXIM
020 $a0309021170
050 00 $aTX531$b.T6 1973
060 $aQU50 N277t 1973
082 00 $a615.9
049 $aXIMM
245 00 $aToxicants occurring naturally in foods.
250 $a2d ed.
260 $aWashington,$bNational Academy of Sciences,$c1973.
300 $avii, 624 p.$billus.$c24 cm.
500 $aPapers prepared by a group of scientists for the Food Protection Committee of the Food and Nutrition Board, National Research Council.
504 $aIncludes bibliographical references.
650 0 $aFood contamination.
650 0 $aFood$xToxicology.
650 0 $aFood$xAnalysis.
650 0 $aFood poisoning.
710 20 $aNational Research Council (U.S.).$bFood Protection Committee.$wcn.