| Record ID | marc_oregon_summit_records/catalog_files/washs02192008.mrc_revrev.mrc:1311930998:914 |
| Source | Oregon Libraries |
| Download Link | /show-records/marc_oregon_summit_records/catalog_files/washs02192008.mrc_revrev.mrc:1311930998:914?format=raw |
LEADER: 00914nam a2200265Ii 4500
001 2504820
003 OCoLC
005 19980603165019.0
008 761015s1975 wau b s000 0 eng d
040 $aAGL$cAGL$dNTE
049 $aNTEI
070 $a100$bW27S No.587
090 $aS125$b.E27 no. 587
100 1 $aSwanson, Marilyn A.
245 10 $aCholesterol content of beef cooked by braising, roasting and broiling /$cMarilyn A. Swanson and Irwin A. Dyer.
260 $aPullman :$bCollege of Agriculture Research Center, Washington State University,$c1975.
300 $a6 p.
490 1 $aCircular$v587.
504 $aBibliography: p. 4-5.
700 1 $aDyer, Irwin Allen,$d1921-
830 0 $aCircular (Washington State University. College of Agriculture. Research Center) ;$v587.
907 $a.b25700327$bwo $c-
902 $a070703
998 $b1$c980603$dm$ea$f-$g0
945 $lwos $aS125$b.E27$uv.no.574-604