| Record ID | marc_loc_updates/v36.i38.records.utf8:10354579:1104 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v36.i38.records.utf8:10354579:1104?format=raw |
LEADER: 01104cam a22003374a 4500
001 2007046950
003 DLC
005 20080917111447.0
008 071114s2008 iluab b s001 0 eng
010 $a 2007046950
015 $aGBA870462$2bnb
016 7 $a014626530$2Uk
020 $a9780252033414 (cloth : alk. paper)
020 $a0252033418 (cloth : alk. paper)
035 $a(OCoLC)ocn177019229
035 $a(OCoLC)177019229
040 $aDLC$cDLC$dBTCTA$dYDXCP$dBAKER$dOCLCG$dUKM$dC#P$dCDX$dIXA$dDLC
043 $aa------
050 00 $aTX558.S7$bW67 2008
082 00 $a641.3/5655$222
245 04 $aThe world of soy /$cedited by Christine M. Du Bois, Chee-Beng Tan and Sidney W. Mintz.
260 $aUrbana :$bUniversity of Illinois Press,$cc2008.
300 $aviii, 337 p. :$bill., maps ;$c24 cm.
440 4 $aThe food series
504 $aIncludes bibliographical references and index.
650 0 $aSoyfoods.
650 0 $aCookery (Soybeans)
650 0 $aFood habits.
700 1 $aDu Bois, Christine M.,$d1962-
700 1 $aTan, Chee Beng.
700 1 $aMintz, Sidney Wilfred,$d1922-