| Record ID | marc_loc_2016/BooksAll.2016.part06.utf8:49439172:684 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part06.utf8:49439172:684?format=raw |
LEADER: 00684cam a22002411 4500
001 66007816
003 DLC
005 20050712193715.0
008 800811s1962 xx 000 0 eng
010 $a 66007816
015 $aGB62-95
035 $a(OCoLC)6607955
040 $aDLC$cCChiS$dUk$dDLC
042 $apremarc
050 00 $aTX545$b.C6 1962
100 1 $aCox, Henry Edward,$d1892-1951.
245 14 $aThe chemical analysis of foods,$cby David Pearson.
250 $a5th ed.
260 $aLondon,$bJ.& A. Churchill,$c1962.
300 $axii, 464 p.$billus.$c23 cm.
650 0 $aFood$xAnalysis
650 0 $aFood adulteration and inspection
700 1 $aPearson, David,$ejoint author.