| Record ID | marc_loc_2016/BooksAll.2016.part20.utf8:33113624:833 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part20.utf8:33113624:833?format=raw |
LEADER: 00833pam a2200253 a 4500
001 90003164
003 DLC
005 20060728215308.0
008 900319s1990 nyua b 001 0 eng
010 $a 90003164
020 $a0824779223
040 $aDLC$cDLC$dDLC
050 00 $aTX385$b.P54 1990
082 00 $a664/.949$220
100 1 $aPigott, George M.
245 10 $aSeafood :$beffects of technology on nutrition /$cGeorge M. Pigott, Barbee W. Tucker.
260 $aNew York :$bM. Dekker,$cc1990.
300 $axi, 362 p. :$bill. ;$c24 cm.
440 0 $aFood science and technology ;$v39
504 $aIncludes bibliographical references.
650 0 $aSeafood.
650 0 $aFisheries processing.
700 1 $aTucker, Barbee W.,$d1932-
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/enhancements/fy0647/90003164-d.html